Dairy Free Pesto
Simple and delicious basil pesto, the perfect healthy condiment!
Servings: 12 servings
Calories: 148kcal
Equipment
Ingredients
Basil Pesto
- 2 cups fresh basil
- 1/2 cup extra virgin olive oil
- 1 cup cashews raw and unsalted
- 3 Tablespoon nutritional yeast
- 2 cloves garlic
- 1/4 teaspoons salt
- 1/4 teaspoons pepper
Instructions
- Add the garlic, nutritional yeast, basil, salt and pepper and cashews to a food process or blender. Pulse a few times to break everything down a bit.
- Turn the food processor or blender to a slow blend or low speed. Open the top and drizzle in the rest of the olive oil slowly. Blend until smooth, but stop before it gets creamy (I like when there's still a little texture in the pesto from the cashews).
- Season to taste with salt and pepper.
Video
Notes
Storage: Cover and refrigerate the pesto for up to 5 days. Alternately, you can add it to ice cube trays and freeze into cubes. Pop them out and add to an air tight bag or container and freeze.
Nutrition
Calories: 148kcal | Carbohydrates: 4g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 50mg | Potassium: 120mg | Fiber: 1g | Sugar: 1g | Vitamin A: 211IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
