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Add all liquid ingredients (lemon juice and olive oil) to a blender.
Add basil leaves, coriander leaves, cashew nuts, and salt.
Blend until the mixture is very smooth.
Taste and adjust seasoning by adding extra salt, raw honey, or lemon as desired.
Serve the basil pesto over buckwheat pancakes (refer to the blog post for details).
After serving, drizzle a little olive oil over the remaining pesto to seal the top, then store it in the refrigerator. This method helps preserve the freshness of the pesto for up to two weeks, even if not finished within two days.
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