Description
This dairy-free pesto is rich and creamy, made with cashews and hemp seeds for a nutritious twist on the classic sauce.
Ingredients
Units
Scale
- 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