Dairy Free Pesto

This dairy-free pesto is a flexible green sauce made with mixed greens, raw cashews, olive oil, nutritional yeast, lemon juice, pepper, and Garlic Infused Sea Salt. The cashews give the pesto body, nutritional yeast adds a savory note, and lemon keeps the sauce bright without needing cheese. Garlic Infused Sea Salt is especially useful because it seasons the pesto while reinforcing the garlic flavor that people expect from a classic pesto-style sauce. Use it on pasta, sandwiches, roasted vegetables, garlic bread, grain bowls, eggs, seafood, or as a quick dip with crackers and vegetables.

INGREDIENTS

-4 c Greens (mixed)
-¾ c Raw Cashews
-¼ c Olive Oil, plus more to desired consistency 
-¼ c Nutritional Yeast
-½ tsp Garlic Infused Sea Salt, plus more to taste
-½ tsp Pepper
-1 tbsp Lemon Juice
-Optional: 1 tsp Red Pepper Flakes 
-Optional: 1 tsp Hemp Hearts 

Why Garlic Infused Sea Salt Works in Dairy Free Pesto

Garlic Infused Sea Salt works in dairy-free pesto because the sauce needs a savory backbone to replace some of the depth normally provided by parmesan. The garlic flavor supports the greens, cashews, olive oil, lemon, and nutritional yeast, while the sea salt makes the pesto taste finished. Add it before blending, then taste and adjust after the sauce reaches the texture you want.

INSTRUCTIONS

1. Add all ingredients to food processor or high powered blender. 
2. Pulse until mixed. Stop and scrape sides as needed. 
3. Perfect for adding to sauces, dressing, breads, sandwiches, pastas, etc. Enjoy!

FAQ:

Q: Can I freeze dairy-free pesto?

A: Yes. Freeze it in small portions or an ice cube tray, then thaw only what you need.

Q: What greens work best?

A: Basil gives the most classic pesto flavor, but spinach, arugula, kale, or mixed greens can work well.

Q: Can I make this nut-free?

A: You can try sunflower seeds or hemp hearts instead of cashews, but the texture and flavor will change.