Pesto is traditionally from Italy, and made with pine nuts. I opted to switch to cashews for a smoother consistency. The cashews lend a creamy richness to the pesto that will make it hard to believe it’s dairy free! Be sure you use unroasted cashews, as roasted ones are not tolerated well because they are coated with starch, and not approved for the SCD diet. Traditional pesto is not as smooth as this recipe; however, I have found it coats and spreads better when blended together. This pesto is great with spaghetti squash, carrot, or zucchini noodles. I also love pairing this pesto with my butternut squash gnocchi! (Stay tuned this week for this jewel of a recipe!) I like to make the pesto up ahead for easy weeknight meals or entertaining in a pinch!
Cashew Basil Pesto
Serves 2
Prep: 10 min
Blending : 2 min Total: 12 min
Beginner
Ingredients:
½ Cup fresh basil
⅓ Cup cashews, *Unroasted*
2 Lemons, juiced
1 Clove of garlic, peeled
¼ Cup olive oil
Salt, TT
Method Of Prep:
- Gather and prep ingredients.
- Get your food processor or high-speed blender set up with the standard blade.
- Measure out and prepare all ingredients.
- Add all ingredients to the food processor using the standard blade attachment.
- Blend until smooth. Be sure to scrape down the sides every so often for even consistency and texture.
- Taste and adjust seasoning accordingly.
- Serve immediately, or store in an airtight container in the refrigerator for up to two weeks.
Nutrition Facts:
Calories- 285
Carbs- 2.8 g
Protein- 1.7 g
Fat- 27.5 g