Without dairy, this pesto is packed with flavor from creamy cashews and hemp.
Pesto is so simple to create and you can experiment with flavours depending on what you have in your pantry at the time. I had cashews and hemp seeds which work wonders! First, cashews are one of my favourite things to cook with. You CAN create creaminess in sauces without dairy and to do it you’ll need cashews – the butter of this earth! 
The thing I love about adding hemp seeds to this pesto recipe is you’re getting a hit of protein and omega-3’s. I like to sprinkle hemp seeds on lots of different dishes for this reason, pancakes, muesli, salads, smoothies and dips.
Pesto is easy to make at home and this version has no added sugar, dairy or vegetable oil. Most pesto’s you find in store will have sugar, parmesan and most likely a blend of olive oil and sunflower oil. Checkout my ebook for more great sauces so you don’t have to buy them at the store anymore.
Print
Ingredients
- 1 cup tightly packed basil
- 4 tablespoons olive oil
- 1 heaped tsp hemp seeds
- 2 tablespoons hemp oil
- 3/4 cup cashews
- 2–3 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1/2 tsp sea salt
- pepper
- 2 cloves garlic
Instructions
- Process cashews until crumbly
- Add the rest of the ingredients to your food processor and mix for a few minutes until combined and creamy
- Category: Basics, Sauce
- Cuisine: Italian-Inspired
