- 2 cups fresh basil, densely packed
- 1 tsp. garlic
- ¼ cup cashews
- 1 Tbsp. flax oil
- 1 Tbsp. olive oil
- Himalayan or Celtic salt to taste
- Place all ingredients in food processor, using the “S” blade process for 1 to 2 mins until mixture is blended, but not totally smooth. Mixture should have texture.
- To assemble torte, place cheese cloth in spring form pan; layer 1/3 cheese mixture , then ½ pesto. Next, add 1/3 cheese mixture and remaining pesto, finishing the top with cheese. Chill about 4 hours. To serve turn upside down on serving plate and remove cheesecloth.