Cashew Pesto

Makes 1 1/2 cups


1 cup raw cashews
4 garlic cloves
1 cup packed fresh basil (~3oz)
extra virgin olive oil
1/2 teaspoon coarse ground sea salt


Add cashews and garlic to a food processor.
Process until chopped small.
Add basil to the food processor and blend to mix.
With the blade running, add olive oil until the pesto reaches desired consistency.
Add a pinch of sea salt while blade is running to mix evenly.
Store leftover pesto covered in a storage container in the fridge for 2–3 days.