From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Low-Calorie Pesto
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The evening before
1
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Soak cashews in 200 ml of cold water for 8 hours or overnight. (Alternatively, pour boiling water over them and soak for one hour.)
Preparation
1
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Toast the pine nuts in a dry pan over medium heat until they turn light brown and smell fragrant and nutty. Transfer them to a bowl and let them cool briefly.
2
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Drain the cashews and rinse them thoroughly. Place them in a food processor, blender, or tall mixing container. Cut or grate the Parmesan into small pieces. Wash the basil and arugula, shake or spin dry, and add them to the processor.
3
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Add the Parmesan, basil, arugula, and pine nuts to the cashews in the blender along with the remaining ingredients. Blend with the water until you get a creamy, smooth, and lump-free pesto.
4
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Season with a little lemon juice, salt, and pepper. Transfer to an airtight jar and store in the refrigerator.
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Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
Low-Cholesterol
Low Carb
My Calorie Intake
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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