Fresh Herb Dip

1 cup raw cashews, soaked in water overnight or at least 4 hours on the counter
2 chubby cloves garlic, smashed and peeled
2 cups tightly packed fresh herbs, mostly basil
1/3 cup extra-virgin olive oil, plus more as needed
1/4 teaspoon salt

Place garlic in food processor and pulse to chop. Add fresh herbs. Pulse to chop. Drain cashews and discard soaking liquid. Add cashews to food processor. Pulse until texture looks like ground nuts. Slowly drizzle olive oil in a steady stream into the food processor as it continues running. Scrape down sides of work bowl. Add salt and continue to process until the mixture achieves desired consistency, adding more olive oil as necessary. Scrape the dip into a bowl, cover tightly and refrigerate for a couple of hours before serving. Use as a dip or a spread on wraps and sandwiches.

Sue’s Tips
Raw cashews can be found in most grocery stores, often in the bulk section.
Soaking the cashews in water will create a creamy texture. This method also makes th cashews easier to digest.
Get creative and wake up your taste-buds with an interesting mix of fresh herbs. I like mostly basil with the addition of some parsley and mint.