Pesto Sauce {vegan, raw & dairy free}
Prep time
Total time
Serves: 2½+cups
  • 1 cup cashews
  • ¾ cup olive oil
  • 2 handfuls of basil
  • ½ cup spinach or kale (frozen works)
  • juice of 2 large lemon
  • 4 steamed garlic cloves
  • 1½ tsp. pink Himalayan sea salt to taste
  1. In a food processor add all ingredients and pulse. If using Vita Mix careful not to puree it.
  2. You can add few tablespoons water to help blend as you pulse if needed.
  3. It will keep in fridge for a week or you can freeze it.
For the FreeDiet phase 1 you can use soaked walnuts as well just make sure you give them overnight to soak out the bitter tannins. Cashews absorb the water much faster and in a pinch work great even if you only soak them for an hour. Holy mackerel (as my 8 year old would say), pine nuts are like a precious gem! If you drop any on the floor I would wash every single one and still use them if you make pesto sauce. The store had some that were $10 for 4 oz. but they were made in China. So I used cashews to make my pesto sauce. Please use organic ingredients when you can.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at