Creamy, cheesy, nutty Pesto experience
Dry roast
- 200g Cashew Nuts
Add to with a food processor, blend with
- 125g Parmesan Cheese (or as vegan alternative you can use some White Miso Paste or Nutritional Yeast)
- 40g Olive Oil
- 5 tbsp. Lemon Juice
- 2-3 Cloves of Garlic
- 3 handful of Basil Leafs
- ΒΌ tsp. Salt
To make it a spreadable cream add
- 150ml water
and blend until the desired consistency is reached. For more typical pesto style that goes well with pasta use more olive oil instead of water.