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Dill Pesto Sauce {Vegan option}


  • Author: Lindsay Cotter
  • Prep Time: 5-10 min
  • Total Time: 5-10 min
  • Yield: 1/2 cup
  • Category: sauce
  • Cuisine: American

Description

A zippy dill pesto sauce for Spring or Summer. It’s gluten free, paleo/vegan friendly, and super easy to make.


Ingredients

  • 2 cups fresh dill (stems included)
  • 1/2 lemon – juiced
  • 1/2 cup raw cashews
  • Salt/pepper to taste (1/4 tsp each at least)
  • 2 garlic cloves, peeled
  • 1 medium shallot, diced (or about 1/4 cup red onion)
  • 1/4 tsp ground Cumin
  • 1 tbsp Dijon mustard
  • 1/4 cup olive oil (to add last)

Instructions

  1. Place dill (stems included), raw cashews, garlic cloves, onion/shallot, cumin, mustard, and lemon juice in a food processor. Pulse until mixed. You might have to scrape down the sides. Add your oil last and salt and pepper to taste. Blend again until smooth. Might take a few minutes to get there. Save a few pieces of dill to garnish.

Notes

Recipe makes 1 cup pesto. Serving size is 1 tablespoon

Nutrition

  • Serving Size: 1 tablespoon
  • Calories: 90
  • Sugar: 0.7 g
  • Sodium: 74.4 mg
  • Fat: 7 g
  • Saturated Fat: 1.1 g
  • Carbohydrates: 6.5 g
  • Fiber: 1.3 g
  • Protein: 2.7 g
  • Cholesterol: 0 mg

Keywords: pesto sauce

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