Quick Vegan Pesto Ⓥ

INGREDIENTS:

• 2 cups fresh basil leaves, packed tightly
• 3/4 shredded vegan parmesan (I used @followyourheart)
• 1/2 cup olive oil
• 1/2 cup cashews
• 2 large garlic cloves
• 2 lemons, juiced (about 1/4 cup)
• 1/2 tsp salt
• 1/4 tsp pepper

METHOD:

• Add all ingredients to a high speed food processor & blend until smooth.
• Serve with pastas, salads, bowls, wraps or on bread.
• Store in a mason jar in the fridge for a week.