1-cup cashew nuts
3 cups fresh basil
2 garlic cloves
1 lemon juiced
1 tea salt
1. Place nuts, basil, garlic and lemon juice in a food processor
2. Add oil a bit at a time to blend until blended but still a little chunky.
3. Serve on top of zucchini pasta, kelp noodles, mung bean, black bean fettuccine, or gluten free pasta.
*If you like a little sweetener, use ½-1 tsp. of rice malt syrup drizzled on top.
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