Updated: May 11
What do you do when you are given a massive bag of fresh organic basil? You make pesto of course!
I put three different nuts in this recipe. The cashews are soaked to create the creamy consistency, and the walnuts and pine nuts are processed seperately to add a different element of texture.
This one is pretty straight forward so I will get straight to it...
WHAT YOU NEED:
1 1/2 cups tightly packed basil
1/2 cup activated raw cashews
1 fresh garlic clove
salt to taste
4 tbsp garlic infused olive oil (or regular olive oil)
juice of one lemon
1/2 cup raw walnuts
1/4 cup raw pinenuts
1 tbsp nutritional yeast
HOW YOU DO IT:
1. Place your raw cashews in a bowl and cover with water. If you have time to soak them overnight the water can be room temperature. If you only have an hour or so you can soak the cashews in boiling water to speed up the process.
2. In a blender add the walnuts and pine nuts and blend until chopped roughly. Depending on your desired crunch for the pesto will depend on how well you want to process them. Place in a bowl and set aside.
3. Drain the soaked cashews and place in a blender along with all of the remaining ingredients. Blend until smooth. Taste test and add more salt, lemon or nutritional yeast as required.
4. Combine both the basil cashew mixture and the nut mixture together in a bowl. Drizzle with olive oil and top with pine nuts and fresh basil to serve.