Velvety and creamy, this cashew pesto is made with fresh basil, olive oil, lemon and garlic. It's full of flavour and is a nutritious dip, condiment or sauce. It's dairy-free, so it's paleo, vegan and Whole30 friendly. It's also low-carb and keto friendly.
Ingredients
- ½ cup cashew nuts soaked in warm water for 3-4 hours
- 1 medium bunch fresh basil about 2 cups packed with leaves
- 1/3 cup extra-virgin olive oil good quality
- 2 clove of garlic chopped roughly
- Juice of ½ lemon
- ½ teaspoon salt more to taste
- A generous pinch of pepper
- ¼ cup water you can add more for thinner consistency
Instructions
- Pre-soak the cashew nuts in a bowl of warm water for 3-4 hours and strain through a sieve.
- Tear off the basil leaves and save the stalks for a soup, although you can also use some of the stalks in the pesto.
- Add all ingredients to a high-speed blender. Process into a thick puree, adding a little more water if the consistency is too thick. Taste the pureed mixture for salt and lemon, and add more if you like.
- You can also add some chilli or more garlic if you like an extra kick, or some nutritional yeast flakes for a more cheesy flavour.
Notes
Store this creamy cashew pesto in an airtight jar or container for up to 2 weeks in the fridge.
Nutritional information is calculated based on a two tablespoon serving, and the recipe listed yielding 1.5 cups of pesto.
Nutrition
Serving: 2 tablespoons | Calories: 84kcal | Carbohydrates: 2g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 98mg | Potassium: 42mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.4mg
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