Cheeseless Pesto?  Yesery!  Dairy Free, Vegan, Raw, Healthy and Simply Delicious!  Great for Zucchini noodles if you’re opting for carb free; perfect to top your toast in the morning with a dash of pizza seasoning and hummus; perfect for a pizza sauce… or a veggie or chip dip!

Grab your ingredients and food processor and let’s get to it!

Ingredients:
¼ tsp salt
½ cup raw cashews
One bunch basil, large stems removed
1 cup cold-pressed olive oil or avocado oil
½ lemon, juiced
1 T lemon zest
4 garlic cloves
¼ cup pumpkin seeds
¼ tsp cayenne pepper
1 T nutritional yeast (optional) *
One cup spinach or kale (optional for added nutritional benefit)**
Pepper

Directions:
First step, add your garlic cloves to the food processor and give it a little spin so you don’t have to waste time chopping garlic.  Then add the remaining ingredients and process until desired consistency.  You may like it a bit chunky {I do}, or smooth and creamy.  Pour your pesto into a glass container and refrigerate for up to 4 – 5 days.  Do not add water to your pesto to thin it out as the oil and water will congeal when refrigerated and become unappealing in texture, flavor and shelf life.  If you need to thin out your pesto, add a bit more quality oil…

Ways to love your Pesto!

• Add it to julienned zucchini noodles for a low carb meal and top with sundried tomatoes and hemp seeds.
  1 zucchini per person, steam 5 minutes or until your desired doneness.
• Add it to organic spaghetti noodles {as pictured} and top with fresh basil, hemp seeds and whatever else your heart desires.

*If you’ve been diagnosed with SIBO (small intestinal bacteria overgrowth) or candida, do not use the nutritional yeast in this recipe.  All yeasts should be avoided until the overgrowth is removed.

**Be creative with your pesto; want a rich basil flavor?  Add extra.  Looking to get more calcium, try adding some Kale into your meal.  Want a new flavor?  Spinach is always a winner!  Twist up your Pesto with your own unique ideas.

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