35 basil leaves
3 mint leaves
200g cashew pieces
Juice of 2 medium lemons
1 clove of garlic, crushed
200ml extra virgin olive oil
25g Parmesan cheese, grated
2 tblsp nutritional yeast
(For vegan alternative, use 4tblsp nutritional yeast instead of Parmesan)
Pinch of pink Himalayan salt
Place all ingredients into food processor and mix until crunchy consistency.
Serve as a dip or stirred through pasta.
Can be stored in fridge in an airtight container, for up to 5 days
The dip will set in the fridge, can be used straight from fridge as a stir-through pasta sauce
Also good spread on toasted sourdough bread as an alternative to butter!