Israeli Couscous with Creamy Cashew Pesto

Ingredients

• 8oz pearled couscous
• 1 cup basil
• 2 tablespoons chopped parsley
• ½ cup cashews
• ¼ cup olive oil
• 1 garlic clove crushed
• 3 tablespoons Organic Unsweetened Cashewmilk
• 1 teaspoon sea salt
• Pinch of red pepper flakes
• Basil and parsley, for garnish

Prep

Cook couscous according to package instructions. Set aside.

In a food processor or Vitamix, blend remaining ingredients until desired consistency is achieved.  Mix the pesto with the couscous and garnish with fresh herbs before serving.

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