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 juice is used rather than apple cider vinegar.