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  • 4 cups basil
  • 1 cup parsley
  • 1 cup organic raw cashews soaked for about 2 hours (soaking is optional)
  • 1/2 cup cold pressed extra virgin olive oil
  • 4 – 5 cloves of garlic
  • 3 Tbsp lemon juice or more to taste
  • 1Tbsp of lemon zest – about 1 medium sized lemon
  • 1/2 tsp sea salt, or more to taste


  1. Place the garlic, basil, parsley, and cashews in the food processor, and rustically chop.
  2. Slowly add in the olive oil, rind and lecithin, and blend until you achieve your desired consistency.
  3. Then gradually keep adding lemon juice and salt, tasting in between, to achieve your perfect blend.

About Chef Chef Maria

Born in Venezuela, Chef Maria developed her passion for food as a young girl. In her early 20’s she came to the United States and entered the restaurant business in Boston MA. Later in San Diego CA she opened El Tucan Restaurant. It was in San Diego that Chef Maria was challenged by the culture and regional ingredients that ultimately contributed to the inventive style she’s known for today. Also during this time in San Diego, Chef Maria was introduced to organic produce importance of nutrition.

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