Dairy Free Pesto
Prep Time: 15 minutes Cook Time: 0 minutes
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.
- 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
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.