Recipes

Cashew pesto dip

This is what happens when we have two basil plants that are growing out of control! Trust me, it’s a good problem to have. I used to buy store bought pesto all the time, but it’s just so darn oily and the nutrition facts are a little scary. My mom brought over a vegan cashew pesto from Trader Joe’s one day and it changed my thoughts on store bought pesto. It was lighter, less greasy tasting and still delicious. So of course, I took it as a personal challenge to recreate at home.

This recipe is a bit thicker than traditional pesto and uses much less olive oil. Although you can totally add more if you like. If you are wondering what to do with this concoction, I have a few ideas for you:

-Eat it straight with a spoon! Guilty.

-Spread it on crackers for a snack.

-Add to pasta! I love it on ravioli.

-Dip chips into it. I highly recommend this option.

-Put some on top of pizza. YAS.

-Dip raw veggies into it. Only do this if you’re out of chips. Or if you have already eaten too many chips.

So here’s the other thing. You need a LOT of basil to make a decent amount of pesto. To help expand the volume, I added a cup of fresh spinach. Pesto is pretty forgiving, so once you have the basic recipe mixed up in the food processor, you can adjust it to taste. More lemon, oil, salt, pepper and so on. Enjoy!

Cashew Pesto Dip

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By Audra Serves: 8
Prep Time: 15 minutes

Fresh, bright and conveniently vegan! A delicious dip to have in the fridge.

Ingredients

  • 1/2 cup cashews
  • 1 clove of garlic
  • 2 cups of fresh basil
  • 1 cup of fresh spinach
  • 2 tablespoons of lemon juice
  • 1 tablespoon water
  • 1/4-1/3 cup extra virgin olive oil
  • Salt and pepper to taste

Instructions

1

Add clove of garlic and cashews to the food processor. Process them until cashews are broken down and appear crumbly.

2

Add basil, spinach, water and lemon juice, processing for about 5-10 seconds to break down and mix.

3

With food processor on, drizzle in olive oil.

4

Season with salt and pepper to taste. Add a little more lemon juice or olive oil depending on your preference!

Notes

I have used both roasted and raw cashews in this recipe. Both work well. This will dry out a little in the fridge. I usually add in some olive oil or water and give it a good stir when this happens. I find this is usually good in the fridge for about a week.

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