There’s a lot going on in this post, but it’s important. First, I got inspired to try this new gluten-free pasta recipe from the queen, Minimalist Baker. (She actually can do no wrong in my opinion.) Not only was it SO easy (3 ingredients and maybe 10 minutes), it actually tasted like real, fresh pasta. My slightly skeptic boyfriend (who I enlisted to be my cutting model in this photo) was pretty impressed. I’m not sure the phrase, “Are you ready to make gluten-free pasta?!!” sounded as thrilling to him as it did to me. But alas, it worked out.
The best part, though, is that it’s the perfect vehicle for my new absolute favorite pesto + the herbed cashew ricotta that I’ve been making for months (yet forgetting to share). Pesto is normally something I just throw together with whatever herbs (and maybe nuts) are around the house. It always works, yet some are obviously better than others. I rarely buy basil for some reason, even though that’s usually the classic pesto herb of choice. Well, I’m now reminded of why because this pesto just might be one of the best I’ve ever had/made. It’s incredibly simple + SO flavorful.
The ricotta is one of my favorite things to have around the house. For a snack with crackers, on top of pasta/pizza, or even layered in between noodles for lasagna. I made a similar variety with almonds for this Vegan Eggplant Lasagna, but the cashew is personally my favorite. And it’s obviously not meant to exactly replicate regular ricotta (which is delicious in it’s own right), but man it’s SO good.
ULTIMATE VEGAN PESTO:
(makes about 1 cup)
1 cup parsley, packed
2 cups basil, packed
2 garlic cloves
1/3 cup pepitas (pumpkin seeds)
1/4 cup olive oil
1/4 cup water
1/4 cup lemon juice (about 1 large lemon)
1/4 tsp salt
RECIPE:
Combine all ingredients into a high-powered blender or food processor and run until very smooth and fully combined. You can always add more oil or water if you want it thinner as it will thicken in the fridge a bit.
Store in an air-tight container in the fridge + it will last up to 10 days!
HERBED CASHEW RICOTTA ‘CHEESE’:
(makes about 2 cups)
2 cups raw cashews
1/2 cup water (not for soaking, in addition)
2 garlic cloves
zest of 1 lemon
juice of 2 lemons
2 tbsp nutritional yeast
1 tbsp olive oil
1/2 tsp salt
+ 1/2 cup of mixed chopped herbs (I like chives, dill + parsley)
RECIPE:
Soak cashews either overnight in water (any temperature) or in just boiled water for an hour (this is usually what I do as it’s the fastest method). Drain cashews and discard soaking water.
Combine everything, except for herbs, into a food processor and mix. You may need to stop and scrape down the sides a couple of time until it’s all incorporated + very smooth.
Add in the chopped herbs and pulse well to combine. You can use any soft herbs here (cilantro and/or basil would also be great). You can’t go wrong!
It will thicken in the fridge. Store in an air-tight container for up to 2 weeks.