✅Serves 4
Ingredients:
✅2/3 cup cashews (soaked in hot water for 30 minutes if no high-speed blender)
✅Extra-virgin olive oil cooking spray or drizzle of olive oil
✅2 pints (1 1/2 pounds) cherry or grape tomatoes (or 1 quart min Roma tomatoes)
✅4 garlic cloves, unpeeled
✅2 cups fresh basil leaves
✅1/3 cup extra-virgin olive oil plus more as needed
✅2 teaspoons fresh lemon juice
✅1/3 cup vegan parmesan or nutritional yeast
✅Salt and freshly ground black pepper, to taste
✅2 (12-ounce) packets frozen gnocchi (or 1 (16-ounce packet pasta)
✅Notes:
✅If you don’t own a high-speed blender, soak the cashews in boiled water for 30 minutes. Drain and set aside.)
✅Preheat the oven to 400ºF if you do not own an air-fryer.
✅If you are using pasta, cook the pasta according to the directions on the packet until al dente.
✅Spray the tomatoes and garlic with oil. Air-fry at 400º for about 5 minutes, or roast for 15 minutes, until the tomatoes burst.
✅Spray the frozen gnocchi, if using, with cooking spray and cook at 400ºF in the air-fryer for about 7 minutes, or until golden brown, tossing halfway. Or roast in the oven for about 12 minutes, or until golden brown.
✅Remove the skin from the garlic.
✅Transfer the cashews, basil, garlic, olive oil, parmesan, and lemon juice to a blender. Add 2 tablespoons water. Blend on high until smooth, adding more olive oil or water until the desired consistency. Season with salt and pepper.
✅Optional: Transfer the pesto and tomatoes to a small saucepan and cook over medium-low heat, mixing the tomatoes into the pesto, until warmed through.
✅Serve the gnocchi with the tomatoes and pesto.
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