Basil Cashew Hemp Pesto


If you’ve got my ebook Pantry Staples, you’ll know i don’t like pre-made store bought sauces etc. They’re full of unnecessary additives and processed crap like sugar, preservatives, vegetable oils, soy, canola oil and potentially GMO’s. It’s really not hard to create your own sauces and dressings at home with the Pantry Staples that i suggest in my ebook. You can create amazing flavours and taste the benefits of a homemade sauce without the sugary, processed stuff.

Pesto is so simple too and you can experiment with flavours depending on what you have in your pantry at the time. I had cashews and hemp seeds which work wonders! Firstly, cashews are one of my favourite things to cook with. You CAN create creaminess with out dairy and to do it you’ll need cashews – the butter of this earth! The other thing i love about adding hemp seeds to this pesto recipe is you’re getting a hit of protein and omega-3’s. I like to sprinkle hemp seeds on lots of different dishes for this reason, pancakes, muesli, salads, smoothies and dips.

The other thing you’ll notice about this easy, make at home pesto is it’s got zero sugar, dairy and vegetable oil. Most pesto’s you find in store will have sugar, parmesan and most likely a blend of olive oil and sunflower oil. To read more about why i don’t love sunflower oil check out my ebook Pantry Staples in the Fats section.



What you need:
1 cup tightly packed basil
4 tablespoons olive oil
1 heaped tsp hemp seeds
2 tablespoons hemp oil
3/4 cup cashews
2-3 tablespoons lemon juice
1 tablespoon red wine vinegar
1/2 tsp sea salt
2 cloves garlic

What to do:
Process cashews until crumbly
Add the rest of the ingredients to your food processor and mix for a few minutes until combined and creamy



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