Pesto (Wholefood, GAPS, Paleo, Vegan, GF, DF)

Pesto is one of my absolute favourite foods.  This is such a simple and yummy recipe.  I use cashew nuts because I am more likely to have some in the pantry than pine nuts which are traditionally used to make pesto. Add some extra lemon juice if you want to keep it for a while in the refrigerator (up to about a week) or keeps beautifully in the freezer for a few months.  Enjoy!

Pesto (Wholefood, GAPS, Paleo, GF, DF)

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• CourseDips/Pates/Sauces, Lunch, Mains, Sides
• KeywordDairy-free, Egg-free, GAPS, Gluten-free, Grain-free, Paleo, Vegan, Vegetarian, Whole 30, Wholefood

Servings	Prep Time
4-6 people	5 minutes

Servings Prep Time 4-6 people 5 minutes

Pesto (Wholefood, GAPS, Paleo, GF, DF) Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseDips/Pates/Sauces, Lunch, Mains, Sides KeywordDairy-free, Egg-free, GAPS, Gluten-free, Grain-free, Paleo, Vegan, Vegetarian, Whole 30, Wholefood Servings Prep Time 4-6 people 5 minutes Servings Prep Time 4-6 people 5 minutes

Ingredients

• 1 large bunch basil
• 1/4-1/3 cups extra virgin olive oil
• 1 cup cashews I use Honest to Goodness
• 2 cloves fresh garlic
• 1/2 large lemon - juice you can add more to taste
• 1 large dash celtic sea salt or himalayan salt I use Honest to Goodness Organic

Servings: people

Instructions

1. Add all ingredients to blender, Vitamix, or Thermomix.

   
2. Blend on high for 1-2 minutes until silky smooth.

   
3. Use straight away in something like my Green Bolognaise or as a yummy dip. Or store in the refrigerator in a sealed jar for 4-5 days (I often add an extra squeeze of lemon juice on top to stop oxidation). Or store in a sealed container in the freezer for several months.