Jalapeño & Cashew Butter

Leafy and herby greens. – we used wild garlic, could use basil, parsley, corriander

Pine nuts, toasted

Lemon, zested

Garlic clove, crushed

Nutritional yeast (or parmesan for non-vegans)

Olive oil


Toast the pine nuts by tossing in a pan. 


Add all ingredients to a food processor. 


Blend until desired texture is reached – can range from chunkier to smoother. 


Serve as a dip, a spread, or use to make a super garlic-y and herby pasta!