Updated: Dec 31, 2019

Plant-based, Vegan, Gluten Free

Sauces/Dips on Pesach are crucial!

I try to have a bunch in the fridge it is nice to spread on bread or other bits.

My go to is pesto. Since I use cashews in my pesto there are no issues of kitniyot

Ingredients:

  • 4 cups basil
  • 1 cup of cashews
  • 2 garlic clove
  • 1/4 cup of olive oil
  • salt to taste
  • pepper to taste

Method:

  1. Put Basil leaves (no stems!), cashews, garlic into the food processor. Blend until everything is chopped well. You might have to open the food processor to scrape down the sides. But then run it again.
  1. Once finely chopped, while the food processor is running, slowly pour in ½ cup of olive oil into the open part of the food processor. Add more olive oil to make more or to thin out. Add five pinches of salt and one pinch of pepper (or to taste)
  1. Pour the mixture into a container and tightly seal it. The pesto should stay in the fridge for about a week, maybe more, and can freeze for a month. Serving size: 1.5-2cups