1 pack parsley

1 pack basil

Handful Macadamia nuts 

1 tbsp (10g) ground flax

1 tbsp Cashew Parmysan

1 tbsp (10g) cold pressed flax oil

Juice 1/2 lemon

1/2 crushed garlic clove

Generous pinch Celtic sea salt

METHOD

Blitz nuts in your hand blender for 10 seconds or so until fine. 
Blending them before adding the other ingredients will help you to get a smoother sauce. (If you have a high speed blender, then you can skip this step and just whiz everything up together!)
Add remaining ingredients and blend thoroughly. 
Add a little water for a thinner salad dressing consistency - less for a thicker sauce or dip. 

As with all of our sauce recipes...
if you have a high speed blender you'll achieve a silky smooth sauce, but no matter if you have a standard stick blender - a little bit of texture is no bad thing! 

Keep in the fridge for up to 4 days. 
Suitable for freezing - a perfect re-use idea for our Flavour Pots containers. 
Alternatively, use a silicone ice cube tray for single servings.