Dairy-free Pesto
Whatever you are meal planning this week, this pesto *should* be a part of it. Homemade pesto is divine and can really add a “wow” factor to a meal. I call it “liquid gold” and love love it! Dairy-free, paleo, Whole30 compliant and delicious on eggs, chicken, caulirice…so many things. I will show you more possibilities this week, including how to freeze it.
Like all my recipes, it has some flexibility. Can’t do cashews? Just use an equal amount of more pinenuts. My sister uses 2 cups basil + 1 cup spinach instead of the 3 cups basil to get in more greens. Want a thinner pesto? Add another tablespoon of two of oil.
Dairy-free Whole30 Pesto
Ingredients
- 3 cups fresh basil packed
- 1/4 cup pinenuts
- 2 garlic cloves chopped
- 1/3 cup cashews
- 1/3 cup olive oil
- Pinch of salt
Instructions
- Combine all ingredients in a food processor or blender. Blend until smooth. Lasts 1-2 weeks in a closed container in the fridge.
So good