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.
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- Total Time: 10 minutes
- Yield: 1 cup 1x
Description
This dairy-free pesto is rich and creamy, made with cashews and hemp seeds for a nutritious twist on the classic sauce.
Ingredients
- 1 cup tightly packed basil
- 4 tablespoons olive oil
- 1 heaped teaspoon hemp seeds
- 2 tablespoons hemp oil
- 3/4 cup cashews
- 2-3 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1/2 teaspoon sea salt
- Black pepper, to taste
Instructions
- Place 3/4 cup of cashews in a food processor and process until they are crumbly.
- Add 1 cup of tightly packed basil, 4 tablespoons of olive oil, 1 heaped teaspoon of hemp seeds, 2 tablespoons of hemp oil, 2-3 tablespoons of lemon juice, 1 tablespoon of red wine vinegar, 1/2 teaspoon of sea salt, and black pepper to taste.
- Mix all the ingredients in the food processor for a few minutes until the mixture is well combined and creamy.
- Taste and adjust seasoning if necessary, then serve immediately or store in an airtight container in the refrigerator.
Notes
Store the pesto in an airtight container in the refrigerator for up to a week. For a nuttier flavor, lightly toast the cashews before processing. This pesto is versatile and can be used on pasta, as a spread, or as a dip. Adjust the lemon juice and vinegar to taste for desired acidity.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Basics
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 1 gram
- Sodium: 120 mg
- Fat: 11 grams
- Carbohydrates: 5 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 0 mg
Frequently Asked Questions
Can I use other nuts instead of cashews for this pesto?
Yes, you can experiment with other nuts like almonds or pine nuts, but keep in mind that the creaminess and flavor may vary.
Do I need to soak the cashews before making the pesto?
Soaking the cashews for at least 2 hours can enhance their creaminess, but it’s not strictly necessary if you have a high-powered blender.
How can I adjust the flavor of the pesto if it’s too thick?
If the pesto is too thick, you can add a little water or olive oil gradually until you reach your desired consistency.
