Dairy Free Pesto Sauce
This fresh homemade dairy free Basil Pesto sauce uses cashews as a substitute for dairy cheese and is like a little taste of heaven. Whole30, Paleo, Keto, Vegan and Dairy free pesto is very simple to make and it tastes great too! Make this basil pesto sauce once and I'll guarantee that you will be making this over and over again to put over pasta or fresh vegetables.
Servings: 4
Calories: 340kcal
Ingredients
- 1 cup fresh basil leaves slightly packed
- 1 cloves garlic peeled
- ½ cup of cashews roasted (or nut of your choice)
- salt and pepper to taste
- ½ cup olive oil or more, depending on your preference
- ½ teaspoon of lemon juice optional
Instructions
- Roast cashews by placing them on a small baking sheet and roast at 350°F for 5 to 7 minutes in a toaster oven or oven. Let cool. Skip this step if they are already roasted.
- Once the cashews are cool, place in a food processor and chop until ground finely but still course.
- Add the basil and garlic and chop until finely ground.
- Place the pesto into a small bowl and add seasoning and olive oil.
- Mix gently
- You may want to add more olive oil as per your preference.
- Add to pasta or vegetable dishes before serving. (do not cook the pesto sauce as this will change the flavor of the basil pesto sauce.)
Notes
Use immediately or refrigerate for later use.
If you are making this to serve over pasta, follow the cooking directions on the pasta box. Don't forget to reserve some pasta water!
Nutrition
Serving: 1/4 of Pesto | Calories: 340kcal | Carbohydrates: 6g | Protein: 3g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 29g | Sodium: 185mg | Fiber: 1g | Sugar: 1g