Happy Labor Day!
I hope you all had a fabulous holiday weekend.
We went out of town and had a blast, but now, we’re paying for the great time with mountains of laundry, tired kids and a wildly overgrown yard. On the upside, we returned to a garden with more basil than I know what to do with. (I’m not complaining about that!)
The first thing that came to mind was pesto. You know, herby, cheesy, deliciousness. Although, I haven’t made any since we cut dairy out of family dishes. Did you know most non-dairy pesto recipes call for pine nuts? Did you also know that pine nuts are my husband’s culinary nemesis? (That and celery. Weird, I know.)
So I set out to make a pine-nut-and-dairy-free pesto. Many vegan recipes replace cheese for cashews, so I thought, why not here? Why not now? I also love dairy-free recipes that substitute real food instead of dairy-free products. Dairy-free dairy products tend to be expensive.
I’m happy to report that this pesto is DELICIOUS. So good, your Italian grandma will even think it’s loaded with parmesan cheese. She’ll take a bite, close her eyes and think of her homeland.
If you’re avoiding dairy for any reason, give this pesto a try!
Easy Dairy-Free Pesto
- 2 cups basil
- 1 tsp. minced garlic
- 5 Tbsp. olive oil
- 1/2 cup of raw cashews
- Salt to taste
Add all ingredients to your food processor and pulse until mixed.
Use pesto immediately or refrigerate for future use.
I used the pesto for a Baked Pesto Chicken recipe that’s been circling the internet. 🙂 Yum!
That’s all I’ve got for you. Let me know what you think!