This rich and fantastic dairy-free Whole30 pesto is the perfect sauce for... well... everything. This pesto is made with fresh basil, pine nuts, olive oil, cashews, salt and nutritional yeast for the perfect classic pesto flavor without the dairy!
Preheat oven to 350°. If pine nuts are not already toasted, toast them on a baking sheet lined with parchment paper until golden brown. With a spatula, toss the pine nuts halfway through. The toasting process should take about 5–7 minutes. Be careful not to overcook them. Transfer to a food processor and let cool.
Add cashews, nutritional yeast and garlic and pulse until finely ground, about 1 minute. Add basil and place the top back on. With the motor running, add oil in a slow and steady stream until pesto is mostly smooth, with just a few flecks of green, about 1 minute. Season with salt to taste.
To store, put in an airtight container and top with a layer of olive oil to seal and prevent browning. Store in the fridge for up to 2 days.