Creamy Vegan Pesto Dip
This delicious spread is for veggie dipping, sandwich spreading or noodle lathering, it can be turned into a salad dressing, it is so versatile, packed with flavour, healthy fats, plant based protein and green garlicky goodness!
What you will need:
1/2 cup raw cashews, drained and rinsed after soaking 4 + hours or overnight
1/4 cup raw hemp seeds or sub for extra cashews
the juice of one large lemon (include the zest if you love extra lemon)
2 tbsp cold pressed extra virgin olive oil
1 large bunch of fresh basil
1-2 packed cups of fresh arugula, feel free to sub for another green you have instead such as nettles etc
2-3 stems of fresh green onions or spring onions
2-3 minced fresh garlic cloves
2 tbsp nutritional yeast
1/2 tsp sea salt
veggies, crackers or bread for dipping and spreading!
Puree all ingredients in a food processor until very smooth, you may need to add a tbsp or two of fresh water to thin it out a bit. Give your dip a little taste before serving, you may decide it needs more salt, garlic, lemon etc.
Serve as a dip for veggies, a sauce for pasta, or thin with ACV and EVOO for a salad dressing, spread onto bread, crackers or sandwiches or anything else your heart desires.
Store your spread in a sealable jar or container for up to 5-6 days in the refrigerator.