Dairy-Free Pesto

Name: Dairy-Free Pesto
Prep time: 15 min
Total time: 15 min
Yield: 1 cup (250 ml)
Ingredients: 2 garlic cloves; 1/2 cup (65 g) roasted cashews (see note); 2 cups (60 g) basil leaves; 1/4 cup (15 g) nutritional yeast; 2 tbsp (30 ml) lemon juice; 1/2 cup (125 ml) olive oil

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Preparation 15 min
Makes 1 cup (250 ml)
Freezes Yes

Basil is abundant in your veggie patch, so you have only one craving: to make a ton of pesto! You don’t eat dairy products? We’ve got the perfect recipe for you, which swaps Parmesan with a combination of nutritional yeast and cashew nuts.

Vegetarian
Vegan
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 2 garlic cloves
- 1/2 cup (65 g) roasted cashews (see note)
- 2 cups (60 g) basil leaves
- 1/4 cup (15 g) nutritional yeast
- 2 tbsp (30 ml) lemon juice
- 1/2 cup (125 ml) olive oil

Preparation

- In a food processor, finely chop the garlic, basil and cashews with the nutritional yeast and lemon juice. With the machine running, gradually drizzle in the oil and blend until slightly grainy or creamy, to taste. Using a spatula, scrape down the sides of the food processor as needed. Season lightly with salt and pepper. The pesto will keep in an airtight container for 1 week in the refrigerator or 6 months in the freezer. Cover the surface of the pesto with a thin layer of oil to prevent it from oxidizing.

Note from Ricardo

You can use pine nuts or any other nut for this pesto.

Personal Note

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