Basil-Lime Pesto (DF)

I love the beginning of CSA season. Spring arrives late in Wisconsin and it takes until June for the vegetables to really start rolling in, and it coincides with my burst of rapidly growing herbs which I planted a few weeks ago. Pesto is a favorite way to combine different flavors and use the herbs in abundance with all of the fresh vegetables. The key for me of course is the combining of different flavors. I like pesto, but we have a dairy allergy in the house AND I don't like drowning myself in mono-flavors. I love making different types of pesto so that there is fantastic variety not only for immediate consumption, but also enough to freeze/preserve for winter. This pesto is a favorite. I grow many types of basil, and no matter what type I have on hand, it works.

This recipe is dairy free and combines fresh zesty flavors such as lime, ginger and garlic. I am also using cashews instead of pine nuts. Not only are they easier to find, but they are nutritious and I always have some on hand (I'm addicted to date/cashew truffles and cashew cream). You will be amazed at the flavor and want to make extra to freeze for winter!

Basil-Lime Pesto

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{wholly rooted}

There is nothing better than the taste of freshly homemade pesto with crudités, on grilled veggies, or over pasta. This version is vegan, and combines the amazing flavors of basil, lime, garlic, and ginger. The ground flax and hemp seeds make a great texture subsitute for the cheese -it is so good! GF/DF

{ingredients}

• 4 cups slightly packed basil leaves

• 1 cup raw cashews

• 1 Tbsp grated garlic

• 1 Tbsp grated ginger

• 1 tsp sea salt

• 3 Tbsp ground flaxmeal

• 1 Tbsp hemp seeds

• Juice of 1 small/medium lime (use only 1/2 lime if your lime is huge)

• 1/4 - 1/2 cup olive oil

First, using a food processor, pulse your raw cashews with the flax meal and hemp seeds until finely ground.

Take the ground mixture out of the food processor and put it in a bowl for now.

Next, pulse the basil, salt, garlic, and ginger until finely chopped. You may need to scrape down the sides with a spatula once to be sure you get it all.

Add back the ground nut/flax/hemp mixture and pulse while adding the freshly squeezed lime juice.

Finally, turn the food processor on and slowly drizzle the olive oil in the top, until you reach a creamy spoonable pesto consistency.

Pulse in some freshly ground pepper to taste.

Serve immediately or store in the refrigerator for up to 2 days. Be sure to use an airtight container and put a layer of olive oil or plastic wrap on the surface to keep the basil from darkening if you are storing it in the fridge for later.

You can also freeze this in small freezer-safe containers or in cubes (freeze in ice cube trays and when frozen empty into freezer bags). Whenever you want some pesto simply pull it out of the freezer and let it thaw on your counter before using.

This is delicious as a dip for crutités, as a spread on a sandwich, tossed with freshly grilled veggies, spread over corn on the cob, or of course, over pasta (try it with rice noodles! yum!).

Published June 15, 2016

I made a single batch of this today, which will likely only last me a few days. So I am sure I will make some more as my genovese, persian, blue spice, thai, lemon, lime, lettuce leaf, and emily basils grow, grow, grow!

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bonus: This recipe is delicious and easy to prepare, but also packed full of good vitamins, minerals, healthy fats, fiber, and protein. Yum+. 

Cashews
Garlic & Ginger
Basil
Lime

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