Pesto Sauce 素青酱

Ingredients:

(make approximately 500g)

Cashew Nuts 100g (roasted and blend but not too fine)

Thai Basil 160g

Baby Spinach 160g (those for salad type)

Olive Oil 130g to 140g (I substitute 10g with avocado oil)

Salt 1 to 1/2 tsp

Black Pepper 1.5 tsp
Lemon 1/3 extract juice (about 1 tbsp)
Lemon zest from 3/4 lemon

Steps:

1. Blend Thai Basil and Baby Spinach to paste form.

2. Mix rest of ingredients and adjust to individual preference.

3. Store in fridge or into ice cube tray to freeze. Keep in fridge for 3 weeks and longer in freezer.

Note:

This sauce is very versatile and can be used as spread for sourdough, salad, pasta and baked salmon.