Ingredients:
1
cup water
½ cup olive oil
1 large handful raw cashew nuts
2 Tbl honey
1 Tbl Dijon mustard
1 large lemon, juiced
1 tsp rock salt
1 cup fresh basil leaves (or swop for your favourite seasonal
herb)
½ cup fresh mint leaves
Method:
Blend the water, olive oil, cashews, honey, mustard, lemon juice,
and salt in a power blender until smooth & creamy.
Gently pulse the basil & mint leaves until thoroughly mixed through.
Store in the fridge in a glass bottle, and use within three days.
Enjoy liberally over a fresh garden salad.
