By Shireen Jamooji
1 cup raw unsalted cashews ¼ cup extra virgin olive oil 3 large garlic cloves 3 tablespoon lemon juice 1 packed cup basil leaves ¼ cup parmesan cheese Salt and pepper to taste
Start by mincing or grating the garlic cloves. In a dry pan, toast the cashew nuts until they’re evenly golden on all sides.
Chop the roasted nuts and add them to a blender with olive oil, garlic, some lemon juice, parmesan and all the basil leaves and blend till you reach the desired consistency.