Basil, Lemon & Olive Gremolata



Basil, Lemon & Olive Gremolata

1 cup raw cashews
1/2 cup pepitas
1/3 cup pitted organic green olives
2 bunches basil, trimmed, rinsed, patted dry
1 lemon, zest of
1/3 cup lemon juice
¼½ cup extra virgin olive oil


  1. In a food processor, blitz all ingredients except the olive oil for about 30 seconds.
  2. Slowly add the olive oil while pulsing until you get a good crumble-like texture.
  3. Don’t over process it or you’ll end up with “Hey Pesto”!

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