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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.


  • 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


  • 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


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