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Quick And Easy Dairy Free Basil Pesto

If  you are looking  for a quick easy meal then making some pesto and throwing it in with some whole grain, buckwheat or gluten-free pasta or even as a salad dressing is such an easy, delicious & healthy meal.

Basil Pesto

Most of the pesto’s you buy in the supermarkets have preservatives in them. This version is a dairy free, preservative free version which because it is fresh you will also be getting all the health benefits from the basil.


  • 3/4 cup cashew nuts (preferably soaked for an hour or two but if your short on time don’t stress).
  • 1 cup fresh basil
  • 2 cloves of garlic
  • 1/2 cup of extra virgin olive oil or as much as required.
  • approx 1/2  tsp Himalayan salt – to taste.


  1. Mix cashews and garlic in a food processor for about 1 min
  2. Slowly add the basil and mix until fully blended
  3. While it’s still mixing slowing pour in the olive oil and mix until all of the contents are moist.
  4. Mix in the salt to taste.

That’s it! Now use as desired. You can store this in your fridge for up to a week.

This pesto recipe is also great to use as a spread on some veggie’s or grainy bread. I love to mix it into a roast vegetable salad as the dressing. If used as a dressing just mix 1-2 tablespoons with some olive oil and some fresh lemon juice.





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