3 Ingredient Pesto (Gluten Free/Dairy Free)

Nothing says Summer in our house more then the smell of fresh basil from my garden. My plants do well in the container garden and grow into little bushes. I have an abundance of basil this year in my garden and wanted to think of a way to make a gluten free/dairy free pesto that was easy and fast.

Let's get started you'll need:

Fresh Basil (3 cups)

1/2 cup Emerald Salt & pepper Cashews

Olive Oil (about 1/2 cup)

Blender or food processor

This makes about 2 cups of pesto and will stay fresh in a sealed container in the refrigerator for about a week.

1) Wash and pat dry basil between two paper towels.

(pictured: basil in my container garden)

Put the dry basil in the blender/food processor with 1/2 cup of the cashews. Pulse until the nuts start to break into small pieces. On low, drizzle the olive oil in slowly.

With the blender/food processor on medium, continue to mix until you obtain a smooth consistency. The cashews add a rich mouth feel and you'll never miss the cheese.

POOF - Pesto!

*NOTE* - you can add grated Parmesan cheese to the pesto (will not be dairy free) but will still be gluten free.

This pesto is great on toast points with tomatoes and fresh mozzarella. Don't forget the Chianti!

Allergy alert: This recipe contains NUTS