While basil is in season I love making pesto as it’s so versatile. It’s not just for pasta – you can top tomatoes, meat, eggs, fish and veggies for a flavour boost. Or create some zoodles and stir through pesto for a light summer meal. Play around with the ingredients and get creative. If you don’t have cashews, try a different nut.
Dairy-free Basil and Cashew Pesto
Dairy-free
Ingredients
- 2 bunches of basil
- 1/2 cup cashews
- 1/2 cup extra virgin olive oil
- 1-2 cloves garlic
- pinch sea salt (or to taste)
- squeeze lemon juice (opt)
Instructions
- Place basil, cashews, garlic and salt in a food processor or Thermomix.
- Process till combined.
- Add olive oil in steady stream.
- Add extra salt and lemon juice to taste.
