|Dairy Free Pesto|
We loved this recipe!
We came across Against All Grain's website a couple month's ago and loved a lot of the recipes...tucked a few in our file to try later but since we were given two big bags of fresh basil last week, we decided to try this pesto recipe. We didn't even miss the dairy :-)
Made the pesto and used it on some salmon skewers...we'll post that recipe soon!
This pesto contains olive oil and cashews - we wouldn't consume this during Cruise, but would use it in moderation during Consolidation and Stabilization.
Serves: approx 1/2 c.
Prep time: 10 minutes
Cook time: no cooking involved
3/4 c. packed fresh basil leaves (we cut ours into smaller pieces)
3 T. cashews (original recipe calls for pine nuts, but we couldn't find any at Safeway)
1 garlic clove
3/4 t. fresh lemon juice
1/4 t. pure sea salt
3 T. extra virgin olive oil
We smashed our cashews a bit before placing them in our food processor. Add the rest of the ingredients except the oil into the food processor. Slowly incorporate the oil while the machine is running, until a smooth paste is formed. Blend for 15 more seconds to thin the sauce out.
We chilled our pesto then used it to marinate our salmon.
NOTE: the second batch we made we used 2 T. cashews and the pesto came out a bit creamy. We mixed the two together and it still tasted great!
Enjoy...we sure did!