Try our kid-approved yogurt pouches!

An adaptable recipe that can be eaten as a side or main dish.  The cashews make this vegan pesto extra creamy.  Extra vegan pesto can be saved in the refrigerator for 5 days.

Ingredients

  • 8oz pearled couscous
  • 1 cup basil
  • 2 tablespoons chopped parsley
  • ½ cup cashews
  • ¼ cup olive oil
  • 1 garlic clove crushed
  • 3 tablespoons Organic Unsweetened Cashewmilk
  • 1 teaspoon sea salt
  • Pinch of red pepper flakes
  • Basil and parsley, for garnish

Prep

  • Cook couscous according to package instructions. Set aside.
  • In a food processor or Vitamix, blend remaining ingredients until desired consistency is achieved.  Mix the pesto with the couscous and garnish with fresh herbs before serving.
Israeli couscous

Newsletter

Send me fresh recipes

  • This field is for validation purposes and should be left unchanged.