Dairy-Free Basil Pesto

Ingredients

• 1/2 cup (60 g) cashews
• 2 garlic cloves, chopped
• 2 tbsp (12 g) nutritional yeast
• 1/2 tsp (3 g) fine salt, plus black pepper
• 3 cups packed (60 g) basil leaves
• 1 1/2 tbsp (20 ml) lemon juice
• 1/4 cup (60 ml) olive oil
• 2 tbsp (30 ml) cold water

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Method

1. Toast the cashews in a dry pan over medium heat for 4–5 minutes, until they colour in patches. Cool completely - warm nuts turn the pesto khaki.
2. In a small food processor, blitz the cashews, garlic, nutritional yeast, and salt to a coarse rubble before any liquid goes in.
3. Add the basil and lemon juice and pulse ten times, scraping down twice.
4. Stir in the oil by hand, then the water a spoonful at a time, until it drops from the spoon in a thick ribbon.