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.
- This makes a larger quantity then what the pesto needs.
- 160g (0.35lbs) raw cashews
- 1 tbls lemon juice
- 1/2 tsp sea salt
- pinch black pepper cracked
- 3 tbls cashew cheese
- 3 medium-sized ripe tomatoes peeled and seeds removed.
- couple of mint leaves
- 1 sprig of parsley
- handful or two of basil leaves
- 40g (0.088lbs) flaked almonds
- 6-10 green olives pitted
- 1 tsp of grated orange zest
- 1/2 garlic clove (*optional)
- 1/2 avocado (*optional)
- 100mls (3.38oz) olive oil light if you prefer ( I used extra virgin olive oil but I thought it was too over powering)
- sea salt
- Place the cashews in a bowl and top with 375mls (13oz) of water. Let it soak for 5 hours. Drain and rinse.
- Pulse the cashews in hand blender with the lemon, sea salt, pepper and 60 mL (2.02oz) water together in a hand blender.
- Process until a smooth paste forms, slowly add more water and lemon juice if it looks too thick and dry, scrap excess from sides often and pulse.
- The cashew cheese can be stored in an airtight container for a week.
- To make the pesto add all the pesto ingredients in a hand blender and pulse until you get a smooth paste. Adding more oil if needed.
- Taste test if you need more seasoning.
- *You could add garlic and avocado if you desire. I think a garlic touch is nice.