Ingredients
- 1/2 cup cashews, soaked in water for 1-4 hours and drained.
- 2 medium green shallots, peeled.
- 2 cloves garlic, peeled.
- 2 cups basil leaves.
- 3 tablespoons olive oil.
- juice of 1 lemon.
- salt and freshly ground black pepper, to taste.
Directions
- Place all ingredients in a food processor or blender and process until creamy and smooth. Store in a sealed container in the fridge for up to 1 week, or cover with a layer of oil and freeze.
Note
Sugar free, gluten free, paleo, vegan basil pesto. Yum!
Ingredients
- 1/2 cup cashews, soaked in water for 1-4 hours and drained.
- 2 medium green shallots, peeled.
- 2 cloves garlic, peeled.
- 2 cups basil leaves.
- 3 tablespoons olive oil.
- juice of 1 lemon.
- salt and freshly ground black pepper, to taste.
Directions
- Place all ingredients in a food processor or blender and process until creamy and smooth. Store in a sealed container in the fridge for up to 1 week, or cover with a layer of oil and freeze.