Fresh Pesto Dip / Sauce
This bright fresh vegan pesto dip is quick and easy to throw together and is perfect as a dip, a sandwich spread, or as a pasta sauce.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 3 cups
- Category: Savory
- Method: Blended
- Cuisine: Vegan, Snacks, Sauce
- Diet: Vegan
Ingredients
- 2 cups hulled hemp seeds
- 1/2 cup raw cashews, pre-soaked and strained*
- 1/2 cup water
- 3/4 cup fresh basil leaves
- 2 cups baby spinach leaves
- 4 big cloves garlic, peeled
- 3 tbsp nutritional yeast
- 2 tbsp apple cider vinegar
- 3/4 tsp salt
- 1/2 tsp smoked paprika
- cracked black pepper to taste (a few twists will do!)
Instructions
1. Process all ingredients in a food processor into a uniform consistency.
2. Transfer to a glass storage jar or container and enjoy! Keep refrigerated.
Notes
*To pre-soak nuts: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water. For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn’t preserve the nutrition of the recipe as well as the traditional soaking technique above). Additional Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you’re interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.
Find it online: https://www.unconventionalbaker.com/fresh-vegan-pesto-dip-sauce/
