You may add Himalayan salt or sea salt if needed (max ⅛ tsp. per serving for Plantricious version).

Store the leftover pesto in sealed container in fridge for up to 4 days. If you’re concerned about oxidation, you may pour a thin layer of olive oil on top of your pesto and scrub it off later. However, in my experience lemon juice included in the recipe does a fine job by itself.

For longer keeping, pour the pesto into ice cube trays and freeze.

You may use this basil cashew pesto as salad dressing, dipping sauce, pasta sauce or even spread it on a slice of bread or cracker.

Should you still be in the cleanse phase of your Candida diet, feel free to use sunflower seeds instead of cashews. Measure the same weight. Also, you might want to add a few drops of liquid stevia, as sunflower seeds are not sweet per se.

I don’t recommend using food processor, as you’d not get as creamy result.

Nutritional info per serving with 50g (dry weight) of whole grain pasta (a bit less than a cup cooked pasta), 5 cherry tomatoes, ¼ cup cooked chickpeas and a handful of arugula: 414.5 kcal, 56.2g carbohydrates, 6.4g sugars, 13.6g fats, 2.3g saturated fats, 15.4g protein, 6.4g fibre, 14.6mg sodium.