Dairy Free Pesto

Prep Time: 15 minutes

Cook Time: 0 minutes

Dairy Free Pesto

A summer staple that is easy to whip up & can be used as a stand-alone dip, an addition to sauces, or even used as a marinade.

Ingredients

  • 1 cup cashews, raw
  • 4 cups baby arugula
  • 1 cup fresh basil
  • 1/2 lemon, juiced
  • 1 clove garlic
  • 2 tbsp water
  • 2 tbsp pine nuts
  • 2 tbsp olive oil

Directions

  1. Place arugula, cashews, pine nuts, basil, nutritional yeast, water, and lemon juice in a blender / food processor, blending until the mix is a thick and even texture, stopping to scrape the sides back down.
  2. Slowly add in olive oil until your desired thickness/ creaminess has been achieved & serve immediately. This pesto can be served as a stand alone dip, an addition to sauces, spread on a sandwich or even used as a marinade.
  3. Store in an airtight container for up to one week.

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