Perfect Basil Pesto

This creamy and delicious vegan basil pesto is a staple in my house. I am all about batch making this recipe and freezing in portions so I can use on salmon, as a dip when socialising, salad dressing or as a pizza spread.

This pesto is used in my delicious Warm Tofu Mediterranean Salad. Check it out!

Makes 2-2 ½ cups

Ingredients

• ¾ C sunflower seeds

• ¾ C raw cashews

• 2-3 clove garlic

• 2 C fresh basil

• 1 ½ C extra-virgin olive oil

• 1 ½ lemon, juiced

• Salt and pepper, to taste

Method

1. In a food processor (or equivalent machine) grind sunflower seeds, cashews and garlic until a meal consistency is reached

2. Add basil, lemon, olive oil and with salt and pepper and blend until combined.

Will keep for 1-2 weeks in the refrigerator or six months in freezer.

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