Basil Cashew Pesto

Just made this and it’s delicious! Can’t wait to eat this over some zucchini noodles. I love how tangy this pesto is!


1 clove of garlic

3/4 cup cashews - raw or toasted

2 cups packed fresh basil leaves

2 tablespoons plus 1 teaspoon lemon juice

1/4 cup virgin olive oil plus more for thinning

1/2 teaspoon salt


With food processor, drop in garlic to mince. Turn processor off and add cashews. Process until cashews are finally minced and just starting to become creamy. Add basil, lemon juice, olive oil and sea salt and process until well combined and smooth. For a thinner pesto, add slightly more olive oil. Serve fresh or refrigerate or freeze in air tight containers.

Makes about 1 cup of pesto.