Carrot Cashew Dill Pesto
Love dill? Have a bunch or two you need to use? Make this dill parsley pesto! Use some of this flavor-packed dairy-free pesto this week on pasta, protein or as a sandwich spread. And, freeze the rest for later.
Servings: 12
Calories: 120kcal
Equipment
Ingredients
- ½ cup raw cashews 2.4oz or 70g
- 1 cup carrot 2 carrots, peeled and cut into large pieces (4ozor 125g
- 1 clove garlic
- 3 tablespoons lemon juice
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 2 cups fresh dill packed, large stems cut off and discarded (2.8oz or 80g)
- 1 cup fresh parsley packed, thick stems cut off and discarded, chopped into 2-inch pieces (1.5oz or 40g)
- ½ cup olive oil
Instructions
- In a food processor, add the cashews, carrots, garlic, lemon juice, salt and pepper and process until very fine. You may need to stop to scrape down the sides a time or two.½ cup raw cashews, 1 cup carrot, 1 clove garlic, 3 tablespoons lemon juice, ½ teaspoon sea salt, ¼ teaspoon freshly ground black pepper
- Add the dill and parsley. Process until the herbs have been minced very fine and combined with the other ingredients. You may need to stop to scrape down the sides or press the herbs down.2 cups fresh dill, 1 cup fresh parsley
- While the processor is running on low, add the olive oil until well incorporated.½ cup olive oil
- Taste and adjust salt and pepper, as needed.
Nutrition
Calories: 120kcal | Carbohydrates: 4g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 113mg | Potassium: 161mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2808IU | Vitamin C: 15mg | Calcium: 30mg | Iron: 1mg
