Dairy Free Pesto Without Pine Nuts
Making pesto without pine nuts is a budget-friendly option when you want the fresh flavor of classic pesto. This homemade condiment is vibrant and fresh, and it's dairy free, too!
Servings: 8 servings (2 tablespoons each)
Calories: 222kcal
Equipment
Ingredients
Basil Pesto
- 2 cloves garlic
- 3 tablespoons nutritional yeast
- 2 cups fresh basil
- ½ cup extra virgin olive oil
- 1 cup raw cashews unsalted
- ¼ teaspoon sea salt use more or less, to taste
- ¼ teaspoons black pepper use more or less, to taste
Instructions
- Add 2 cloves garlic, 3 tablespoons nutritional yeast, 2 cups fresh basil, ¼ teaspoon sea salt, ¼ teaspoons black pepper, and 1 cup raw 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 slowly drizzle in ½ cup extra virgin olive oil. Blend until smooth, but stop before it gets creamy (I like when there's still a little texture in the pesto from the cashews).
- Taste and season with more salt and pepper if needed.
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
Serving: 2 tablespoons | Calories: 222kcal | Carbohydrates: 6g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 75mg | Potassium: 184mg | Fiber: 1g | Sugar: 1g | Vitamin A: 317IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 2mg
