Ingredients:

  • 2 cups (60g) packed fresh basil leaves
  • 1/2 cup (75g) raw cashews
  • 3 tbsp (12g) nutritional yeast
  • 2 cloves (6g) garlic, peeled
  • 2 tbsp (30ml) fresh lemon juice
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper
  • 1/3 cup (80ml) extra virgin olive oil

Instructions:

  1. Place the raw cashews, garlic cloves, and nutritional yeast into the food processor.
  2. Pulse several times until the nuts are broken down into a coarse, sandy meal. Note: This prevents large nut chunks in the final sauce
  3. Add the packed basil leaves, lemon juice, salt, and pepper.
  4. Blend on medium high for 30-60 seconds until the mixture is a vibrant, bright green and the basil is finely minced.
  5. Turn the processor to low speed.
  6. Slowly drizzle in the olive oil in a steady stream.
  7. Continue blending until the sauce transforms into a velvety, cohesive cream.
  8. Stop immediately once smooth to avoid overheating the basil.