Cashew Vegan Pesto

Yields: 2 cups

Ingredients:

2 cups fresh basil leaves 

1 cup quartered & drained artichoke hearts (can of 13.75)

1/2 tsp minced garlic

Juice of 1 lime

1/2 C raw cashews

2 Tbsp EVOO

S+P to taste

Instructions:

  1. Blend for 3 minutes on butter cicle using the NutraMilk, otherwise use a high-speed blender and blend until smooth.

*Lasts about 2 weeks refrigerated or your can freeze in ice-cube trays for future use.