This Almond Pesto is a twist on the classic Pesto that you may be use to. I used a cashew cheese with the recipe to replace the pecorino cheese that it is traditional made with, therefore making it dairy-free but not Whole30 approved because Whole30 does not approve of any foods that are similar to the foods that you are eliminating while on the program e.g. – Pizza Crust made from almond flour/tapioca, frozen Banana and coconut cream blended to make ice cream, cashew cheese to make a paleo-ish version of something we can not consume.
The cashews need to soak for at least 5 hours in water before processing it for cheese, it resembles a ricotta type texture.
I cooked this Almond Pesto Sauce with zoodles. If you would like to know how I prepared the zoodles, take a look at my Chicken Pesto recipe.
