INGREDIENTS

• 1 cup basil leaves
• 1 cup baby spinach
• 2 cloves garlic
• 1 small shallot
• 1 lemon, zested and juiced
• 1 teaspoon sea salt
• ¼ cup cashews
• 2 tablespoons red wine vinegar
• ¼ cup olive oil
• 4 cups torn lettuce
   

INSTRUCTIONS

1. In a food processor, combine the basil, spinach, garlic, shallot, lemon zest, lemon juice, salt, cashews and red wine vinegar and pulse until finely chopped.
2. With processor running, slowly pour in olive oil until emulsified – adding a bit more oil if needed.
3. Taste and add salt and pepper as needed.
4. Toss lettuce with dressing and serve with any desired toppings.

SERVES: 4

OPTIONAL TOPPINGS

• Shaved parmesan or pecorino cheese
• Roasted sunflower seeds
• Chopped green onions
• Julienned bell pepper