- 1/3 cup raw cashew nuts
- 1/2 bunch fresh basil
- 1 garlic clove,
- juice and zest from 1 lemon
- 2 tablespoons cold pressed olive oil or macadamia oil.
Blend all ingredients in a food processer. If you would like the pesto a little runnier add a little water or extra oil.
Store in the fridge.
Serving Suggestions: This pesto works perfectly with pasta, zucchini ribbon pasta or smothered on roast vegetables.