Cashew Basil Spirulina Pesto by Wholefood Chef Tracey Bennett
Makes Approx. 2 Cups of Pesto
Takes 15 Minutes to Prepare & Blend
Dairy free pesto is a pleasure to make and oh-so-very-easy! It’s versatile and delicious served with gluten-free breads, crackers of all descriptions, on roasted veggies, gluten-free pasta and on salads. This recipe makes enough for 1-2 meals, depending on your appetite and love of pesto, of course! It only takes about 5 minutes to make too – bonus!
1 cup basil leaves
1 cup baby spinach leaves
Generous 1/2 cup cashews (preferably soaked for creaminess)
2 tbsp. lemon juice (or juice of 1 - 2 lemons)
1/4 cup extra virgin olive oil
1 - 2 garlic cloves
1/2 tsp. VITUS Spirulina Powder
2 heaped tbsp. nutritional yeast
Black Pepper & Salt
Extra basil or parsley (to garnish)
Try this with pine nuts or Brazil nuts instead of cashews for a slightly different pesto flavour. You can also adjust the lemon and garlic quantities to suit your taste buds
Simply blitz it all together in your food processor! If your food processor is a little underpowered, feel free to process the cashews for 30 seconds prior to adding remaining ingredients – this just allows them to grind down and avoids over-processing the other ingredients.
Keep in the fridge and serve with crackers, home-made bread, with gluten-free pasta or dolloped over oven roast veggies.
Delicious and super-easy! Last 2-3 days in the fridge.