Julia's Updates
Mar 11, 2019
PESTO SAUCE
One large container of basil
four cloves of garlic
three teaspoons of herb yeast salt
three cups of roasted cashew nuts
Place the basil in a blender with the herb yeast salt and garlic and slowly add olive oil until it is a thick sauce. Add the Cashews and blend for a short period so they are still chunky. Remove and stir in a packet of Parmesan cheese.
Place in small jars and freeze for the winter. Delicious in pasta dishes and soups. ENJOY..