Basil and Cashew Pesto
Pesto is the most versatile dip to make, not to mention easy and delicious! It also uses one of my favourite herbs, and one of the easiest to grow, Basil.
Make up a batch on the weekend and use it throughout the week as a dip, add to salads, stir through pasta, and my favourite – have for breakfast with poached eggs and avocado!
There are many variations out there for pesto. My version is dairy free, but you can easily add some Parmesan to it if you wish.
One large bunch of basil
1/2 cup of cashews
Juice of half a lemon
1/2 a clove of garlic
4 Tablespoons Olive Oil
Salt and Pepper to taste (Always use a good quality salt such as Himalayan Sea Salt or Celtic Salt for the good minerals!)
1. In your food processor or blender, place the basil, cashews, lemon juice, and garlic.
2. Drizzle in the Olive Oil, process or blend together. You can determine how chunky or smooth you like it.
3. Give it a taste – add salt and pepper.
You can change this up a fair bit – if you have some parsley in your garden, add some parsley in with your basil. Pine nuts are always nice in pesto, or you can use walnuts instead of cashews. If you can tolerate dairy, then add a handful of grated Parmesan.