BY: Lindsay 

This happened completely by accident, but good thing I had someone next to me taking notation.

Usually we spread this on homemade flax crackers, romaine leaves or on an Ezekiel 4:9 sprouted grain tortilla and top with sweet onion, sultana raisins, julienned sweet bell pepper, a thinly sliced mound of Napa cabbage and grated carrot. I have been told by other raw-fooders who tried it that it also makes a great paté for seaweed rolls: Yum! Enjoy!

Ingredients

* 2 cloves garlic
* ¼ med. Anaheim pepper
* ½ small red bell pepper
* 2 tablespoons fresh mint
* 1 handful of fresh parsley
* 1 cup Raw cashew pieces
* ½ of an avocado
* 1½ tablespoons Extra Virgin Olive Oil
* 2 tablespoons rice vinegar
* 1 pinch celtic sea salt

Preparation

Place garlic and Anaheim pepper into Cuisinart or other food processor until a fine chop is made. add red bell pepper, mint and parsley

combine again. remove paste and set aside

add RAW cashew pieces and process until “meaty” add avocado, and while blending, add the EV Olive Oil, rice vinegar & a good pinch of Celtic Sea salt. Blend until it begins to look smooth like a chunky pesto. Stop and add in herb mixture. Pulse to combine smoothly. May take 30-45 sec.