Jade's Cashew Nut Pesto

Pesto is so versatile — it tastes amazing on breads, pasta, meats, roasted vegetables, and even salads!

Since I’m slightly allergic to pine nuts and we’re trying to reduce dairy in our home, I created this simple cashew nut version. It’s fresh, flavourful, and works beautifully as a healthier alternative. I hope your family loves it as much as we do!

Ingredients:

• 2–3 cups fresh basil leaves, washed

• 6–9 garlic cloves

• 1 tsp salt

• ½ cup roasted cashew nuts

• ⅓ cup extra virgin olive oil

• 1 drop dōTERRA CPTG Basil essential oil

Directions:

1. In a food processor, blend the roasted cashew nuts and garlic cloves until finely chopped.

2. Add the fresh basil leaves, salt, extra virgin olive oil, and Basil essential oil. Blend everything together until it forms a smooth paste.

3. Serve immediately or spoon into a small jar and store in the refrigerator.

This pesto keeps well in the fridge for several days and adds a burst of fresh flavour to almost any meal!