Easy Cashew basil pesto
Make this cashew pesto in minutes using fresh basil, cashews, garlic, lemon juice. It's dairy free, gluten free and so Good! When you have basil is prolific make pesto and freeze it for later.
Some Benefits of Basil
- Support liver function
- Help the body detoxify
- May help calm an upset stomach
- Promotes a healthy gut
Growing tips for Basil
- Keep it moist don't let it dry out, mulching will help with this
- It enjoys 6-8 hours of direct sun daily
- If you live where it is super hot basil will benefit from shade in the afternoon to avoid leaf burn
- Don't let it flower keep pinching it back (the more you pinch it the more it will grow)
- I prune my basil weekly in the Summer to keep it full and bushy
Easy Cashew Basil Pesto
Ingredients
- 3/4 cup unsalted cashews
- 2 tsp minced garlic
- 1/2 tsp sea salt
- 2 1/2 cups fresh basil leaves loosely packed
- 2 tbsp plus 1 tsp lemon juice
- 1/2 cup plus 1 tsp extra virgin olive oil
Directions
1. Toast cashews in a dry frying pan for 2-3 minutes stiring often
2. Let cashews cool and add to food processor or nutribullet
3. Add remaining ingredients and blend until smooth.
4. Easy peasy lemon squeezy!
Notes
Add pesto to pizza, pasta, zoodles, toast and more.
Freeze basil in ice cube trays to make it easy to take out just what you need.
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