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
Salt
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!
