Dairy Free Pesto is easy to make and so delicious. Rather than adding parmesan, we toast the cashews (cheaper than pine nuts!) which gives the pesto the best flavor. This is our go-to Whole30 and vegan pesto recipe.
Ingredients
1 ½cupsbasil, packed
⅓cupcashews, toasted (see notes)
⅓cupolive oil
3tablespoonslemon juice
1clovegarlic, minced
¼teaspoonsea salt, see notes
Instructions
Place all the ingredients into your food processor and blend on low until it's a chunky texture. For a creamier pesto, blend on high speed.
1 ½ cups basil, ⅓ cup cashews, ⅓ cup olive oil, 3 tablespoons lemon juice, 1 clove garlic, ¼ teaspoon sea salt
Store in your fridge for up to 5 days
Notes
If you need to toast your cashews at home, put them on a baking sheet and toast them for 6-7 minutes at 350 degrees. They will be golden and smell fragrant when ready. Let them cool before using them in this recipe.Depending on the type of salt you use, you may want to add an extra pinch more. Start with ¼ teaspoon and add an extra ⅛ teaspoon if needed.For super creamy pesto, use a high-powered blender and a splash of water so it runs smoothly.