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Emma’s Dairy-free Pesto

Emma’s Dairy-free Pesto
½ cup cashew nuts
1 cup yeast flakes
4 handfuls kale or spinach
Olive oil, good glug
Sea salt and pinch of cayenne pepper
  1. Place the cashew nuts, yeast flakes and kale in a food processor. Add a good drizzle of olive oil
  2. Whizz until it forms a nice paste – make it as smooth as you wish by adding more olive oil
  3. Taste and adjust seasoning

You can either serve this immediately or pop it into a pot with a drizzle of olive oil over the top and store it in the fridge.  It will keep for 3 to 4 days.  It also freezes well.

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