Name: Israeli Couscous with Creamy Cashew Pesto Recipe
Prep time: 10 min
Cook time: 10 min
Yield: 3-4 servings
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

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.

Prep Time: 10 minutes

Cook Time: 10 minutes

Serving Size: 3-4 servings

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.