This is a great little recipe for having on dry biscuits, or dipping celery or carrot sticks etc. into. Great as an afternoon snack, or for serving at lunch/dinner parties for your friends.

Ingredients:

• 2 bunches fresh basil
• 2/3 cup unsalted cashews
• 1/4 cup Parmesan cheese
• 2/3 cup olive oil
• juice of 1/2 a lemon
• Approx. ½ – 1 tsp unrefined sea salt or good quality, natural salt e.g. Himalayan Crystal salt
• Optional (Mark loves this) – Organic coconut cream

Preparation

• Place all ingredients into a blender (a good quality one that can handle nuts) and mix.
• Add a couple more nuts if your mixture is too liquidy, or add some more olive oil if it’s too dry.
• Use more or less coconut cream, salt or lemon juice to taste.