KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
This basil and cashew nut paste is a versatile ingredients in pasta sauces, gratins and also something I use for making my renowned vegan ravioli. It’s also divine on crackers with a glass of red wine.
2,5 dl cashew nuts, raw and soaked overnight
1 pc large pot of fresh basil (or two)
1 pc garlic cloves
1 tsp fresh lemon juice
sea salt
Olive oil
|
1st Keep
 Clawdia
|
Comments