A real Superfood
This vegan Cashew Pesto has its color from a very powerful root called Turmeric. Turmeric is the spice that gives Curry its yellow color. It’s used in India as a spice and medicinal herb for thousands of years. In the past few years science backed up what the Indians have known for a long time before (like with many other things) that turmeric does really contain compounds with medicinal properties, and they are called curcuminoids. The most important substance of these curcuminoids is called curcumin.
Curcumin is the main active ingredient in turmeric. It has powerful anti-inflammatory effects and is a very strong antioxidant. However, curcumin is poorly absorbed by our bodies. Studies have showed that black pepper helps and enhances the absorption of curcumin by whopping 2,000%. Curcumin is also fat soluble, so it helps if you take it with a fatty meal or drink.
It’s all in this pesto
Turmeric? Check! Hence Curcumin? Check! Black pepper? Check! Fat? Check! It’s all in this powerful pesto. This time I used Cashew nuts instead of walnuts, they have a more neutral taste and let the Turmeric be be the main actor when it comes to taste. Extra Virgin Olive Oil, black pepper and the basil of course, you don’t need a lot more ingredients for this super delicious Vegan Cashew Pesto with Turmeric.
Combines with a lot more than just bread
Cook some pasta and toss them in this pesto, or roast some veggies on the grill or in the oven and serve them with this vegan Cashew Pesto with Turmeric. With potatoes it goes well, too and of course, as a filling for a twisted bread.
Check out my other recipes for Pesto Breads:
[Recipe]
Do you like this recipe? Feel free to share with your friends & family!
Shop this recipe
Click on the links below in order to shop the ingredients or equipment used in this recipe.
TURMERIC
NUTRITIONAL YEAST
CASHEW NUTS
EXTRA VIRGIN OLIVE OIL
| Prep Time | 10 minutes |
| Cook Time | 5 minutes |
| Servings |
persons
|
- 1 cup basil leaves
- 1 cup Cashews
- 3 garlic cloves peeled
- 1/2 cup nutritional yeast
- 1/8 cup olive oil extra virgin olive oil if possible
- 1 tsp salt
- 1 tbsp lemon juice
- 1 tsp black pepper
- 1.5 tsp turmeric powder
Ingredients
|
|
- Put all ingredients in a food processor and mix until you get a crumbly, pesto-like consistency. If it's too dry, just add more oil.
You can use the pesto straight away for your pasta, veggies or bread filling, or you can transfer it to an air-tight container and keep in the fridge. It stays fresh at least one week without any problem.
