Lactose-intolerant pesto lovers rejoice!
I’ve created a new dairy-free pesto recipe that you’ll love – even my 5 year old ate it, and that’s says a lot.
By the way, this is a great example of the kind of recipe included in my upcoming 5-Week Rapid Reboot & Refresh group program, starting July 12th. To learn more click here:
1 cup cashews (soaked in cool water for 6+ hours, drained and rinsed)
1 cup basil leaves
2 garlic cloves
2 tablespoons freshly squeezed lemon juice
1/4 cup chickpea miso paste
2-4 tablespoons extra virgin olive oil
1. Combine everything except the olive oil in a food processor and pulse 5-10 times to break down the cashews.
2. Process the mixture while drizzling in 2 tablespoons of olive oil. You’ll need to stop and scrape down the sides with a rubber spatula once or twice. Add more olive oil to get the taste and smooth texture you desire.
3. Serve over gluten-free, whole grain or regular pasta, mix with cooked grains or use as a dip for steamed or raw veggies!