Dairy-free Whole30 Pesto
Whatever you are meal planning this week, this Dairy-free Whole30 Pesto *should* be a part of it. Homemade pesto is divine and can really add a “wow” factor to a meal. I call it “liquid gold” and love love it! Homemade pesto is so EASY and tastes 10x better than store-bought, and I will fight you on it! ; )
5 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 1086 |
| Fat: | 108 g |
| Carbohydrates: | 16 g |
| Protein: | 15 g |
| Cholesterol: | 0 g |
| Sodium: | 434 mg |
| Fiber: | 1 g |
| Sugars: | 3 g |
| Calculated for total recipe. | |
Serves: 1
Ingredients
- 3 cups3 cups3 cups fresh Basil, packed
- .25 cup.25 cup.25 cup Pine Nuts, (can sub more cashews)
- 2 cloves2 cloves2 cloves Garlic, chopped
- .333 cup.333 cup.333 cup Raw Cashews, (can sub more pine nuts)
- .333 cup.333 cup.333 cup Extra Virgin Olive Oil
- 1 pinch1 pinch1 pinch Salt
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Combine all ingredients in a food processor or blender. Blend until smooth, stirring down and blending again as needed.
- Lasts 1-2 weeks in a closed container in the fridge. Or, can freeze in a sealed container for up to 3 months
Add a Note
My Notes:
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