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This vegan basil pesto is zesty, cheezy and most importantly, super nutritious!

It goes perfectly in zesty spaghettis, sandwiches, burgers, as a dip (or even on it’s own).

And make sure to soak the cashews – to make sure you absorb all those nutrients!

Fresh Basil Pesto

Makes: Approx 1 cup.

INGREDIENTS

• 1 cup Cashews (soaked in water for 6-10 hours, then rinsed) 
• 2 handfuls Basil leaves
• 1 handful Rocket leaves
• 1/4 cup Nutritional Yeast 
• 1/2 tsp Himalayan Salt 
• 1-2 Garlic cloves, crushed 
• 1/4 tsp Pepper
• 2 tbsp Lemon Juice
• 1 tbsp Olive Oil 

DIRECTIONS

1. In a food processor, blend the cashews until chopped (about 10 secs).
2. Add the remaining ingredients and process until well combined.

Add to pasta salad or serve as a dip.

Enjoy!