Creamy Lemon-Basil Pesto

This creamy pesto is lemony and fresh, super simple and keeps well in a jar in the fridge for a week.  Put it on EVERYTHING! (Makes 2 cups)

Lemon basil, thai basil, sweet basil, purple basil...

Creamy Lemon-Basil Pesto

1 cup raw cashews

the juice of 2 lemons

the zest of one lemon

2 packed cups lemon basil (any variety will do)

4-6 cloves of garlic

1 teaspoon salt

1 teaspoon pepper

1 teaspoon apple cider vinegar (i felt like it needed a bit more tang when i tasted it)

1/2-1 cup of olive

water to thin to a desired consistency

Chop the cashews in the blender/food processor first, then add the rest of the ingredients.

~The Vegan Project

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