A play on the traditional pesto hailing from Genoa, Italy, here's a dairy-free version which is just as enjoyable with a focus on crushed garlic, basil and cashew, blended with olive oil and lemon juice. The surprise addition of arugula adds another element of bitterness Use it as a marinade for chicken or a sauce for spaghetti sqaush!
Ingredients
4-6 cloves garlic, or more
2 cups fresh basil
1 cup arugula or spinach
¼ Cashews (or Walnuts)
1 cup Olive Oil
Himalayan Salt
Instructions
Combine all ingredients in blender
Whiz to combine
Play with the ratios to make it your own signature sauce
Recipe by Paleoista at https://www.paleoista.com/?p=48593