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Oil-Free, Dairy-Free Creamy Pesto

This sauce is the absolute pest-o! ☺️ And yes, it is fungus protocol approved! It is great for pastas, pizzas, wraps and dips! And it's super easy to make! You just need a blender and the ingredients below.


INGREDIENTS

  • 2 1/2 cups of basil leaves (equivalent to 3 of the .5 oz packs at grocery stores)

  • 1/2 cup macadamia nuts

  • 2 tbsp lemon juice

  • 2 small cloves of garlic

  • 1/2 tsp salt

  • 2 tbsp filtered water (increase to desired consistency if necessary)

  • 2 tbsp Miyokos Plain Vegan Cream Cheese


DIRECTIONS

  1. Add all ingredients together and blend

  2. Store in the fridge and eat within 2 days (basil goes bad fast)


Enjoy and God Bless!


Taylor

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