Ingredients:
1c raw cashews (soaked in filtered water for 6-8 hours, then drained)
1 large or 2 small cloves of garlic
2oz fresh baby spinach leaves
1/4c fresh basil leaves (plus extra for garnish)
2 tbsp fresh flat-leaf parsley leaves, roughly chopped
2 tbsp fresh chives, roughly chopped
2 tbsp extra fine virgin oil (plus extra to drizzle on top)
The juice of 1 large lemon (about 2 tbsp)
4 drops of Basil Vitality essential oil (we buy ours here)
1/4 tsp seal salt
3 tbsp filtered water (plus more if necessary to thin)
Fresh-cut vegetables to serve
Directions:
If using a high speed blender, you can blend all of the ingredients (except for the fresh cut vegetables)
together on high until light and fluffy, scraping down the sides as necessary and adding an extra tablespoon of water if needed to thin the mixture.
If using a food processor, pulse the cashews, garlic, spinach, and herbs together first, then add the rest of the ingredients and process until creamy, scraping down the sides of the bowl as necessary. Add water, as necessary to achieve a creamy consistency. Note: A high-speed blender will create a lighter and creamier dip than the food processor.
Serve drizzled with extra olive oil and basil leaves alongside fresh-cut vegetables.
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