Basil pesto is traditionally made with parmesan but with a few extra creamy cashews you can create the same effect with just as much flavour. This recipe is great for pizza, pasta & even focaccia’s.
Prep time: 10 minutes
Yield: 1 jar
- 1 1/2 cups basil leaves
- 1/4 cup olive oil
- 1/4 cup cashews
- 2 tablespoons lemon juice, extra to taste
- 1 clove of garlic, crushed
- Pinch of rock salt
- Combine the basil, lemon juice, cashews, garlic & salt in a food processor. Blend until combined.
- Slowly drizzle in the olive oil until you reach a smooth consistency. I often don’t use the full 1/4 cup especially if it’s for pizza as it can make the bases too oily. If you’re popping this with some spelt pasta then the full amount will be okay.
If you’re not using it straight away, it can be kept in the fridge for about 5 days, as long as it’s in an air tight container.