Raw Cashew Pesto

Pesto is one of those yummy foods that can be used on or with so many other foods. On toast, pasta, salad, in salad dressings, veggie stack, roast veggies, Haloumi cheese and so on. There are lots of different ways to make pesto and really it’s not an exact science. I would recommend experimenting with different herbs, nuts and oils to see what you prefer. Different amounts will also give you different consistencies. Just like pesto it’s the differences in the world that make it interesting and exciting.

I just made this one up as I went so I don’t have exact measurements…

Process:

Place all ingredients into your OmniBlend and blend on medium using your tamper to insure everything is getting blended. Taste and add more of whatever ingredients you feel. I made quite a smooth pesto by blending it for longer but if you are after a more chunky one blend for less time.

Ingredients:

About 3 cups fresh basil
1 cup raw cashews
1 small garlic clove
1/2 cup parmesan cheese (this could be left out, for a non dairy pesto)
Squeeze of lemon
Salt and pepper to taste
1/4 cup cold pressed olive oil