Dairy Free Pesto
1 ½ cups basil, packed
⅓ cup cashews, toasted (see notes)
⅓ cup olive oil
3 tablespoons lemon juice
1 garlic clove, minced
¼ teaspoon sea salt (see notes)
Place all the ingredients into your food processor and blend on low until it's a chunky texture.
For a creamier pesto, blend on high.
If you need to toast your cashews at home, put them on a baking sheet and toast them for 6-7 minutes at 350 degrees. They will be golden and smell fragrant when ready. Let them cool before using them in this recipe.
Depending on the type of salt you use, you may want to add an extra pinch more. Start with 1/4 teaspoon and add an extra 1/8 teaspoon if needed.
For a super creamy pesto, use a high-powered blender and a splash or water so it runs smoothly.