Basil Cashew Pesto

🧂 Ingredients

• ½ cup cashew nuts

  soaked in warm water for 3-4 hours
• 1 medium bunch fresh basil

  about 2 cups packed with leaves
• 1/3 cup extra-virgin olive oil

  good quality
• 2 clove of garlic

  chopped roughly
• Juice of ½ lemon
• ½ teaspoon salt

  more to taste
• A generous pinch of pepper
• ¼ cup water

  you can add more for thinner consistency

Instructions

• 1 Pre-soak the cashew nuts in a bowl of warm water for 3-4 hours and strain
  through a sieve.
• 2 Tear off the basil leaves and save the stalks for a soup, although you can also
  use some of the stalks in the pesto.
• 3 Add all ingredients to a high-speed blender. Process into a thick puree, adding
  a little more water if the consistency is too thick. Taste the pureed mixture
  for salt and lemon, and add more if you like.
• 4 You can also add some chilli or more garlic if you like an extra kick, or some
  nutritional yeast flakes for a more cheesy flavour.

Nutrition Info