Basil Aioli

makes 250 g (9 fl oz/1 cup)

Great as a salad dressing, and perfect as a dipping sauce for Kumara chips.

235 g (8½ oz/1½ cups) activated cashew nuts

250 ml (9 fl oz/1 cup) filtered alkaline water

4 tablespoons finely chopped basil

4 tablespoons apple cider vinegar

4 tablespoons lemon juice

4 tablespoons cold-pressed extra virgin olive oil

1 tablespoon coconut nectar

2 garlic cloves, peeled

1 teaspoon Himalayan pink salt or Celtic sea salt

• Blend all the ingredients in a high-speed blender until smooth.
• The aioli will keep in a clean airtight jar in the fridge for 5 days.