Check my tasty recipe for a vegan alternative to a traditional pesto. This pesto is full of healthy fats from the cashews and avocado oil, and the thyme has so many powerful antibacterial properties.
Cashews contain a fatty acid, oleic acid, that promotes a healthy heart. They are rich in Vitamin E, Magnesium, Iron, and Zinc. Cashews are also cholesterol free and full of antioxidants.
Thyme is especially great as we head into cold and flu season because it is one of the strongest, natural antimicrobials. It can help relieve minor bronchial irritations and boost your immune system. Studies have also shown Thyme can lower blood pressure and lessen cholesterol.
What you will need:
½ cup of roasted cashews
1 bunch of fresh thyme, roughly chopped
Zest of 1 lemon
¼ cup of lemon juice
⅓ cup avocado oil
1 clove of garlic
2 tablespoons of red wine vinegar
Salt and pepper to taste
How to create:
- Puree all ingredients in a food processor from cashews through garlic until well combined. A slightly chunky texture is fine.
- Add red wine vinegar, salt, and pepper. Continue to blend until a coarse paste is formed.
- Add 1-3 tablespoons of water to the thin mixture to desired consistency, and add salt or pepper, if needed.
- Enjoy on bread or pasta. Can also be used as a marinade. Pesto will last 5-7 days in the refrigerator in an airtight container.
*Recipe makes about one cup of pesto.