INGREDIENTS
1/3 cup
Basil, packed fresh leaves
3
medium cloves Garlic
3
Shallots
1/4 tsp
Thyme, dried
2 28 ounce cans
Tomatoes, organic
3 cups
Vegetable stock, homemade
2 tbsp
Balsamic vinegar
1
Black pepper, freshly ground
1/8 tsp
Red pepper flakes
2 tbsp
Olive oil + more, extra virgin
3/4 cup
Cashews, raw