Dairy Free Basil Pesto
This basil pesto is perfect to use up your abundance of basil in your garden before it goes to seed. As an alternative to expensive pinenuts, it uses almonds and cashews (or you can replace with sunflower seeds) to make it cheaper. It also uses nutritional yeast flakes instead of parmesan cheese to keep it dairy free. The added goodness from the Nutrient Rescue green shot powder (which is optional of course but I totally recommend it!) increases the nutritionally profile immensely. Serve tossed through pasta, as a base for a dressing with extra lemon juice and oil, in a sandwich or as an addition to a platter with crackers and veggie sticks.
Author: Wick Nixon
Serves: ½ cup
- ¼ c almonds
- ¼ c cashews (or replace both almonds and cashews with ½ c sunflower seeds)
- 1 large clove garlic
- 1 ½ c tightly packed basil leaves
- ¼ c olive oil
- ¼ c lemon juice
- ½ t salt
- 1 T nutritional yeast flakes
- 1-2 t Nutrient Rescue Green shot powder, optional
- To make the basil pesto, lightly toast the almonds and cashews in a dry pan until starting to brown. Allow to cool.
- Place all the ingredients in a food processor and blend until smooth (or desired texture), add more oil if too thick but it should be quite remain quite thick though.
- Store in a glass jar in the fridge. It will keep for 5-7 days.
For those of you who aren't familiar with the Nutrient Rescue shot powders, they're a fruit and veggie shot powder produced for maximum convenient nutrition. One serve of the green shot powder is equivalent to 3 serves of veggies, and a serve of the red shot powder is equivalent to 1 serve of blackcurrants and 6 serves of antioxidants. I have a red and green shot daily in coconut water to ensure I'm getting optimal nutrition. If you're interested in trying them, head to https://nutrientrescue.nz/wn1 and enjoy a 15% discount automatically applied at checkout for first and subsequent orders.
For other quick and easy nutritional recipes, take a look at the RECIPES section on my website.