Mar 11, 2019
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..