Dairy Free Cashew Spinach Basil Pesto
An easy dairy free pesto using Kalamata olives for salty richness instead of Parmesan!
Ingredients
- 1 cup torn up fresh spinach
- ¼ cup + 1 tablespoon torn up fresh basil
- 2 tablespoon olive oil
- 2 tablespoon roasted salted cashews
- ½ teaspoon minced garlic
- 6 pitted Kalamata olives
- Juice from one slice of lemon
- sea salt to taste
- black pepper to taste
- crushed red pepper to taste
Instructions
- Add all ingredients to food processor and blend until smooth.
- (You might want to wait to add salt until the end, since both the olives and the cashews add saltiness to the recipe and it's easy to overdo it.)