Nut free pesto, that happens to also be vegan

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Like many of my recipes this is another happy accident recipe! I love me a good pesto sauce, but being dairy free and someone who is sensitive to oil me and pesto had to break up a while ago.

So when I heard you can make pesto with cashews and use water and lemon instead of oil I was on board. So I began making a cashew based pesto for my family. The flavour combinations marry together so wonderfully and I prefer this a million times to a traditional pesto. So this weekend after a full morning of gardening with my family outdoors we needed a quick and easy dinner. We were able to finally plant all our lettuce and kale and even some cucumbers and a watermelon plant my son picked out! It is such a wonderful feeling to be able to get your hands dirty and grow your own food!

But back to the pesto! I opted to make this easy peize pesto with some store bough ghnocchi I found. But to my disappointment I had NO cashews. But what I did have was some sunflower seeds. So I figured why not try that switch. In the blender they went and what came out was a delicous, wonderfully flavoured pesto. I actually think the flavour is VERY similar to the cashew based one and in some ways it came out a bit more creamy. So I decided to share this recipe on here with all of you!

Remember do not fear your kitchen, or the flexibility to experiment!

Enjoy this one! And now on to the recipe!

Oh and if you make this recipe I would love your thought in the comments! Or can find me on instagram and let me know @at.my.table!

Nut allergy, I got you covered with this creamy nut free pesto!. Creamy, easy to make and super delicious!!.

Ingredients

  • 2 cups of fresh Basil
  • 2 tbs nutritional yeast
  • 3 garlic cloves
  • 1/4 cup water
  • 1 cup raw sunflower seeds
  • Juice of 1 lemon
  • 1/4 tsp salt
  • (optional add in) 1 red onion diced
  • (optional add in) 1 cup oyster mushroom
  • (optional add in) 1 cup cooked chickpeas
  • Directions

  • Add all ingredients into your high speed blender and blend for roughly 2 minutes or until it’s at the consistency you desire. Add more water if you want a smoother sauce.
  • (Optional) Saute a diced red onion in some high quality oil until soft. Add in the oyster mushrooms and chickpeas and cook for a few minutes.
  • Add the pesto sauce to the pan and cook over medium heat for a few minutes, this will help mute the garlic flavor and marry all the flavors together. Serve over your favorite pasta! Simple yet delicious!
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