I love a good pesto, but due to a dairy allergy that destroys my thyroid and increases my antibodies, I can’t have it. And, I didn’t have any pine nuts on hand. Luckily, it’s easy to make dairy, and even nut-free for those of you who are already nutty enough. 😝😉
I found this recipe at: Yumsome and then played around with the measurements based on what I wanted, and for the amounts I had on hand.
I picked this basil from my organic lanai garden, washed it, then spun it dry in my salad spinner. (Yes, Virginia, one day, you’ll grow up to own a salad spinner… 🤷🏻♀️)
Ingredients: (In approximate measurements)
1-1/2 cup cashews, soaked
1-1/2 cup fresh basil, washed, and spun or dry or dried between paper towels
3- cloves of garlic, or three tsp. minced
2-3 Tbsp. Olive oil
2-Tbsp. Lemon juice
Sea salt to taste
1/2 cup -nutritional yeast
1 cup- DF Parmesan, any kind.
Blend soaked cashews into a paste
Add all other ingredients and blend
Add extra oil or water as needed to the consistency you like best. Just eyeball this and keep blending, stopping to scrape down the sides to see the consistency.
I made mine a little thicker because I’m planning on putting it over hot pasta with oil already in it.
Store leftovers covered in frig and use as a dip for chips and raw vegetables, put over baked potatoes, stir into vegetables, and hot pastas, or eat by the spoonful.