125g gram cashew nuts
100g fresh basil, including stalks
1 clove of garlic, crushed
3 tablespoons nutritional yeast
100 ml avocado oil
25 ml extra virgin olive oil
Sea salt and freshly ground black pepper
Place the cashew nuts in a heat proof bowl and cover with water from a recent boiled kettle.
Leave for one hour, drain and allow to cool.
Put the cashews, basil, garlic, avocado oil and nutritional yeast in a food processor and pulse to a course paste.
Then, with the motor running, pour in the olive oil.
Taste before seasoning with salt and pepper.