In an ideal world I would make this with a mortar and pestle. I have done so before and the result is a slightly better tasting pesto, but time convenience wins out for me and I use the food processor!
Jumping on the bandwagon of my Christmas in July series, this recipe actually makes a perfect recipe to hand make and give to friends around Christmas time – a time when we are entertaining lots and attending Christmas end of year celebrations that would call for some lovely pesto dip.
This is a dairy free recipe and I have used nutritional yeast to add a “cheese” like flavour. If you do not have dairy free dietary requirements then you could just add some of your favourite cheese.
- 2 cups fresh basil leaves
- 3 garlic cloves
- 1 ½ cup raw cashews
- 1 tbsp nutritional yeast
- 1 tbsp lemon juice
- ½ tsp Himalayan Pink Salt
- ½ cup olive oil
- Add cashews and garlic to the food processor and blend for a minute or until like thick bread crumbs
- Then add the basil, nutritional yeast, lemon juice and salt, blend until well combined.
- Remove from mixture the food processor and transfer to a medium sized bowl.
- Add the oil gradually mixing in with a fork until oil is blended with the mixture.
- Store in an air-tight container in the fridge.
Our family menu plan for the week
Week Commencing 20th July
|Slow cooker roast lamb
|Spaghetti and Zucchini Bolognese
|Slow cooker butter chicken
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Sautéed baby spinach
|Slow cooker chicken noodle soup
|Tacos with homemade seasoning
|Chicken Wings, Baked Potatoes and Corn