Ingredients
- 2 cups Fresh Basil Leaves
- 0.25 cup Raw Cashews
- 1 Garlic Clove
- 2 Tablespoons Fresh Lemon Juice
- Extra Virgin Olive Oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground Black Pepper
- 9 ounces Vegan Ravioli
Directions
This delicious and plant-based basil cashew pesto ravioli dish is a winner!
I love making homemade pesto with pasta as it’s so easy and customizable.
Making a good basil pesto does not require cheese!
Make it dairy-free and vegan by adding cashews instead.
A simple green pesto requires only a small amount of high-quality ingredients.
Of course, fresh basil leaves are used for that vibrant green color and aromatic herbaceous outcome.
The cashews add creaminess, structure and some sweetness to this sauce.
Fresh garlic and lemon juice round out this pesto and give it a lot of flavor.
Simply seasoning with salt and black pepper is all you need to do.
You can use any kind of pasta but I love buying store-bought ravioli for this dish.
Nowadays, you will be able to find vegan and/or dairy free ravioli and tortellini.
Please leave your review for this basil cashew pesto ravioli below.
For questions and comments, please send me a message via Instagram where you will also see a video of this recipe!
Steps
1 Done | Make the Basil Cashew PestoWash and dry the fresh basil, pick off the leaves and discard the stems. Place basil leaves, cashews, garlic, extra virgin olive oil, lemon juice, salt, and black pepper in a blender and blend until smooth. Set aside. |
2 Done | Boil The RavioliCook ravioli in salted boiling water according to package directions. Add some of the basil cashew pesto to plates, top with the ravioli then drizzle with a bit more of the pesto. |
