INGREDIENTS:
1 Handful of cashews
1 bunch of Basil
3 Tablespoons of Olive Oil
Generous Pinch of Sea Salt
2-3 Tablespoons of Cold Water
1 Small Clove Garlic
HOW TO:
You’ll need a blender for this one. I used a nutribullet and it does the job in a few seconds, but food processors are perfect for this. First, add all the Cashews, Basil, Salt and Olive Oil, and just a splash of cold water. Pulse the blender until mixed and add splashes of water until you have the perfect creamy consistency. I tend to taste and add more salt and more basil as I go. it will be the most beautiful green colour.

SERVING & SUBSTITUTION SUGGESTIONS:
This pesto honestly goes with everything. on your veggie breakfasts, in your pasta, on toast with tomatoes. Once you have nailed this you can experiment with different greens and different nuts! Carrot tops, spinach, rocket, peas, broccoli are all good green additions, even roast tomatoes make a wonderful addition. Nut substitutions like traditional pine nuts or try almonds, hazelnuts or Brazil nuts, they are all creamy and work brilliantly, oh and pistachios make for an extra special kind of pesto!