Cashew Basil Pesto

I love how versatile pesto is. Use it in pasta, stirred through salads, roasted vegetables or as a spread on crackers or toast.

CASHEW BASIL PESTO

GLUTEN FREE

INGREDIENTS

1/2 cup raw cashews, soaked for 6 hours in water

1/2 cup grated parmesan cheese

2 garlic cloves, crushed

2 cups basil leaves

1/2 lemon, juiced

1/3 cup olive oil

Pinch salt

1 tbl water

METHOD

Place all ingredients into a food processor and blend until well combined. Toss through pasta, baked vegetables or lather on some crackers or toast.