Dairy free pesto dip
- 2 cups fresh basil leaves
- 3 garlic cloves
- 1 ½ cup raw cashews
- 1 tbsp nutritional yeast
- 1 tbsp lemon juice
- ½ tsp Himalayan Pink Salt
- ½ cup olive oil
- Add cashews and garlic to the food processor and blend for a minute or until like thick bread crumbs
- Then add the basil, nutritional yeast, lemon juice and salt, blend until well combined.
- Remove from mixture the food processor and transfer to a medium sized bowl.
- Add the oil gradually mixing in with a fork until oil is blended with the mixture.
- Store in an air-tight container in the fridge.
This can last in the fridge for 2 - 3 days. If you still have some left after that point, you can freeze it in ice cube trays to save for another day.
Recipe by Planning With Kids at https://planningwithkids.com/2015/07/20/dairy-free-pesto-dip/
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