Thursday, April 30, 2015

Side Dish: Zucchini with a Cashew and Pesto Sauce

You don't know what to make as a side dish? Try these: Zucchini served with a cashew and pesto sauce. Super simple, yet so tasty!



ZUCCHINI IN A CASHEW CREAM AND PESTO SAUCE

Ingredients:

1 sliced zucchini
Pesto sauce (vegan please)
Cashew cream
Olive oil to fry the zucchini
Salt to taste

Directions:

Cook the zucchini in a frying pan in a little bit of olive oil. Add salt when they start to be translucent. The salt with help the water to come out and leave them soft (that's how I like my zucchini). Once they are well cooked, you can make the sauce by mixing the cashew cream and pesto together. Poor the sauce over the zucchini.

If you don't know how to make cashew cream, it's quite easy:

CASHEW CREAM

Ingredients:

1 cup of raw cashew nuts
1/4 to 1/2 cup of filtered water (depending on the thickness you want)
A pinch of sea salt

Directions:

Blend all the ingredients together in a food processor until smooth. You can soak the cashew nuts in water for 2 hours before if you feel your blender would work too hard, but it's optional.

PESTO

Ingredients:

2 cups of fresh basil leaves
1/2 of nuts (of your choice, it can be pine nuts, cashew nuts or walnuts)
2 cloves fresh garlic
1/4 cup of olive oil
Salt and pepper to taste

Directions:

Blend all the ingredients together in a food processor until smooth.

Add a little bit of water if you find the mixture too thick and your blender can't blend the mixture well.

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