Creamy Pesto Sauce (whole30, paleo, dairy free, gluten free, grain free, vegan)
You might know this about me… but I’m pesto OBSESSED. Here’s the tragic news- my teeth are magnets for pesto 😩 meaning, it gets stuck in my teeth in a very real way. But I love it so much I’m willing to forgo beauty for this delicious salty basil delight.
And lucky for you I chose basil because this delicious and completely dairy free sauce is yours for the taking! I have tried lots of different executions of this recipe and this one is my absolute favorite! I traded pine nuts for cashews and the flavor is just perfect! I prefer raw cashews because the flavor is lighter and they blend much easier in the food processor.
You can absolutely make “regular” pesto with this recipe, just don’t add the coconut cream! Drizzle in more olive oil to get the pesto to the texture and thickness you prefer and you’re done! But I have to say I really love the creaminess. It feels like you’re using some kind of heavy cream laden sauce and really, every bit of it comes from plants! I love using what the earth gave us!
My little boy absolutely LOVES this sauce. I will oftentimes mix it with rice or pasta and salmon and he goes crazy for it! Let me know if you make it for your little ones and they enjoy it! I would love to see pictures! Make sure you’re following me on instagram to see more frequent updates. Have a fabulous week! xo
Creamy Pesto Sauce
- 1 garlic clove
- 1/2c raw cashews
- 1c basil, tightly packed
- Juice of half a lemon
- 1/2t sea salt (I love Maldon)
- 1/4c olive oil
- 5.4oz can of coconut cream
How to cook Creamy Pesto Sauce
- Add all ingredients but coconut cream in a food processor and blitz until incorporated. (You can stop here and have plain pesto add more oil until desired consistency has been reached)
- Move pesto to a small saucepan and turn heat on low. Add entire contents of coconut cream and stir until creamy. Perfect with pasta, on top of fish, or with potatoes!