2cupsFresh Basil - about 2 large bunches or 2.50 ounces
½cupRaw cashew - unsalted - soak in 1 cup of boiling water for an hour
½cupExtra Virgin Olive Oil
1 ½tablespoonLemon juice - 1 lemon
½cupof water as needed little less depending on how thick you want your dip
½ teaspoon Salt- more salt to taste
Soak cashews in hot water for 1 hour.
Place basil leaves, garlic and soaked cashew nuts into the bowl of the food processor with ½ cup water and pulse several times. (Depending on the consistency you desire thin or chunkier you may add more or less water later in the recipe)
Add the lemon juice, nutritional yeast and salt. Pulse several more times. Scrape down the sides of the food processor.
Pour in olive oil. Adding the olive oil slowly while the processor is running will help it emulsify and help keep the olive oil from separating. Scrape down sides of the food processor as necessary.
If you desire a thinner consistency to your sauce; adjust by adding small amounts of water.
Add salt and freshly ground black pepper to taste. Toss with pasta for a quick lunch or dinner, dollop over baked potatoes or use as a dip for gluten-free crackers and veggies.