150g Kale, washed
Handful fresh basil or coriander (optional)
20g Garlic, crushed
250g Cashew nuts
250ml Extra virgin olive oil
3 T Lemon juice or apple cider vinegar
¾ tsp sea salt
Place all ingredients in a food processor and process until smooth. Serve as a dip, use in a recipe or dressing. Store in the fridge for up to 2 weeks.