Avocado‐Cashew Pesto

recipe adapted from Ani’s Raw Food Essentials – Ani Phyo


  • ½ tbsp crushed garlic (1 medium clove)
  • ½ tsp salt
  • 1 cup presoaked cashew nuts
  • 1‐2 cups fresh basil, lightly packed (depends how strong you like the basil taste)
  • 1 tbsp lemon juice
  • 1 ripe avocado
  • 1 tbsp olive oil


      Combine garlic, salt, and nuts in food processor.
      Add basil, lemon juice, avocado and olive oil and process until mixed well.   
      Makes 1 cup.
      Best if eaten within a few hours after making.  It tends to turn brownish as the air oxidizes the top layer.
      You can scrape off the brown layer too and that’s fine. 

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