This recipe is oil free and dairy free! YAY. Vegan pesto is very difficult to find in a grocery store so I came up with this delicious recipe so that we can all still enjoy pesto without having to eat dairy or excess oil.
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- 2 cups basil leaves
- ½ cup raw cashews
- ½ avocado
- lemon, juice
- 1 clove garlic
- 1 tsp Braggs liquid aminos
- ½ cup water
- Mix all in a blender until creamy.
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Calories: 67kcalCarbohydrates: 4gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 3mgPotassium: 133mgFiber: 1gSugar: 1gVitamin A: 335IUVitamin C: 2mgCalcium: 16mgIron: 1mg
Can you please check the recipe link? Looking for pesto recipe, not tahini dressing.
The print recipe doesn’t match the pesto video recipe.
Thank you for catching that, the recipe is now corrected. 👍
What are you serving this pesto with in the photo? It looke like falafel. What foods would compliment the pesto sauce?
It’s a cracker, you cans it in the video.
Can I sub coconut amino acids for the bragg’s??
What could I replace the avocado with? My daughter and I are allergic but want to try the recipe. TIA 🙂
You could just add a little more cashews in place of the avo and it should still be ok
If I keep the avocado, can I use white beans instead of cashews?
Do you make your own crackers?
Here are a couple of my recipes.
Is this fresh or dried basil?