2 handfuls of raw walnuts, 2 cloves of garlic, juice of 2 lemons, bunch of basil, handful of raw spinach, vegan Parmesan, 2 tablespoons approx,(you can use real Parmesan if you eat dairy). You can add olive oil or a little water to let down.
Blitz gently, you want it to retain some crunch and texture.
Place in a covered container and keep in fridge for up to a week.
Good over rice noodles for a raw pasta or use in other recipes such as my raw mushroom soup.
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