This delicious creamy pesto is perfect to use in a pasta dish, but it’s also perfect as a spread on toast or rice cakes or to dip veggies in. Multifunctional! This recipe makes enough of the pesto to use in a pasta for 2 and have a bit left over to use as you please.
What you need:
- 100g cashews
- 1 ripe avocado
- Juice of 1 lemon
- 25g of fresh basil
- 4 tablespoons of olive oil
- 3 tablespoons of water
- 2 tablespoons of grated Parmesan
- 1 clove of garlic
- Salt
Instructions:
It’s super simple! Add all the ingredients in a blender and blend until smooth and creamy. Keep it in an air tight container in your fridge up to 3 days.
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