Updated: Jun 28, 2019
Homemade pesto is as versatile in the kitchen as canned tomatoes! You can add it to so many dishes like stir-fries, pasta, chicken, into your platters or add it as a topping for toast or into your wraps! If you are wanting to make this pesto vegan, just leave out the parmesan. You can use pine nuts or sunflower seeds too but I just used good old fashioned cashew nuts!
Ingredients (makes 4-5 serves)
1 1/2 cups fresh basil (you can add stalks too)
1 garlic clovepinch of salt/ pepper
1/4 cup grated parmesan
1/2 cup extra virgin olive oil
1/4 cup cashew nuts
Place everything into a NutriBullet or food processor and blend to combine. Season to taste then store in the fridge for up to one week!