This dairy free Pesto is moorish as a dip, tossed through pasta or as a salad dressing. Alternatively you can use coriander instead of basil, or try using almonds, walnuts or pine nuts instead of cashew.
- 1 large bunch of fresh basil (125gm)
- 1/2 cup of oil
- 1 cup of raw cashew nuts
- 1/2 tsp salt
- 1/4 cup lemon juice (2 lemons)
- 2 cloves of Garlic
- Place all the ingredients into a food processor or stick blender, mix until smooth paste, or you can have it a little more chunky with nuts and leaves throughout.
- You can add a little water or oil to fix the consistence to your liking.