Basil Pesto

by Jill Dalton

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.

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… Recipes Basil Pesto European Print Recipe
Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.7/5
( 14 voted )

Ingredients

2 cups basil leaves
1/2 cup raw cashews
1/2 avocado
juice of one lemon
1 clove garlic
1 tsp Braggs liquid amino acids
1/2 cup water

Instructions

Mix all in a blender until creamy.

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11 comments

Beth August 20, 2018 - 8:55 am

Can you please check the recipe link? Looking for pesto recipe, not tahini dressing.

Reply
Gracie August 20, 2018 - 9:10 am

The print recipe doesn’t match the pesto video recipe.

Reply
Jill Dalton August 20, 2018 - 1:53 pm

Thank you for catching that, the recipe is now corrected. 👍

Reply
Elizabeth Cassidy August 26, 2018 - 8:21 pm

What are you serving this pesto with in the photo? It looke like falafel. What foods would compliment the pesto sauce?

Reply
shandamageAda August 27, 2019 - 7:16 am

It’s a cracker, you cans it in the video.

Reply
Pam L Graves March 17, 2019 - 6:29 pm

Can I sub coconut amino acids for the bragg’s??

Reply
Jill Dalton March 17, 2019 - 7:08 pm

yes =)

Reply
Amanda February 23, 2020 - 2:25 am

What could I replace the avocado with? My daughter and I are allergic but want to try the recipe. TIA 🙂

Reply
Jill Dalton February 25, 2020 - 11:38 am

You could just add a little more cashews in place of the avo and it should still be ok

Reply
Jenn T October 19, 2020 - 6:17 pm

If I keep the avocado, can I use white beans instead of cashews?

Reply
Jill Dalton October 22, 2020 - 6:57 pm

Yes

Reply

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