INGREDIENTS

50g Parmesan cheese, grated

2 cloves fresh garlic peeled and crushed

1 bunch basil leaves, fresh (stalks removed)

100g cashew nut, roasted and unsalted

½ cup olive oil, extra virgin

1 tbsp Biohawk Ginger oil OR 2/3 cup olive oil and ¼ tsp Relief

METHOD
  1. Place Parmesan cheese, garlic, nuts, basil and Ginger oil or Relief  into food processor and process until smooth, scraping down the sides at intervals in needed.
  2. With blades spinning, add oil slowly through the lid until all ingredients are well combined.
  3. Variation is to add a handful of fresh rocket or baby spinach with the basil
  4. Great on hot pasta, as a dip, to garnish a soup or mixed through a salad dressing. Keeps well in the fridge for about a week and can be frozen.

PREP TIME 10 MINUTES

PREP TIME 20 MINUTES