Dairy free pesto dip
 
 
Author::
Recipe type: Condiments
Ingredients:
  • 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
Method:
  1. Add cashews and garlic to the food processor and blend for a minute or until like thick bread crumbs
  2. Then add the basil, nutritional yeast, lemon juice and salt, blend until well combined.
  3. Remove from mixture the food processor and transfer to a medium sized bowl.
  4. Add the oil gradually mixing in with a fork until oil is blended with the mixture.
  5. Store in an air-tight container in the fridge.
Notes:
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/