Basil and Cashew Nut Pesto
This quick and easy side dish can be used as a fresh veggie dip, a sauce for roast chicken, drizzled over salads or spread on cheese for a snack. This lasts for about a week in the fridge and freezer well. I often make double and freeze one batch. Ingredients: 1/2 cup cashews nuts 1/4 cup finely grated parmesan cheese 2 medium cloves garlic 1/4 teaspoon pink Himalayan rock salt 2 cups loosely packed fresh basil leaves 1 tablespoon apple cider vinegar (ACV) 1/2 cup extra virgin olive oil Method: 1. Put the cashews, parmesan cheese and garlic cloves into a food processor and pulse until fine. 2. Add the pink salt to the food processor and pulse for 5 seconds. 3. Add the basil leaves, apple cider vinegar and olive oil and pulse until well combined. Notes: 1. You can ramp up the nut flavour by toasting the cashews nuts before you begin. 2. If you want a smoother texture you can add more olive oil. 3. Traditionally lemon...