Vegan Pesto

Method

Place the cashew nuts in a heat proof bowl and cover with water from a recent boiled kettle.

Leave for one hour, drain and allow to cool.

Put the cashews, basil, garlic, avocado oil and nutritional yeast in a food processor and pulse to a course paste.

Then, with the motor running, pour in the olive oil.

Taste before seasoning with salt and pepper.

Ingredients

125g gram cashew nuts

100g fresh basil, including stalks

1 clove of garlic, crushed

3 tablespoons nutritional yeast

100 ml avocado oil

25 ml extra virgin olive oil

Sea salt and freshly ground black pepper

Serves: Enough for 3- 4 meals but keeps for at least a week in the fridge. Simply take what you need and pour a thin film of oil over the surface of the pesto and pop back in the fridge until next time.

Dietaries: GF, Vegan

Method

Place the cashew nuts in a heat proof bowl and cover with water from a recent boiled kettle.

Leave for one hour, drain and allow to cool.

Put the cashews, basil, garlic, avocado oil and nutritional yeast in a food processor and pulse to a course paste.

Then, with the motor running, pour in the olive oil.

Taste before seasoning with salt and pepper.

BACK TO Mains

More Recipes

juices

VEGAN, GF

Orange, Pomegranate and Ginger Spritz

This makes a wonderful alcohol free alternative to an Aperol spritz. It’s delicious on a hot summer day so if you have guests be sure to make enough to go around!

Miso Glazed BBQ Vegetables

This is such a versatile way of jazzing up vegetables on the BBQ. I used aubergines and king oyster mushrooms, but you could also use sweet potatoes, squash or red onions.

Salted Popcorn and Spelt Rocky Road

This is a lovely teatime treat which kids and adults alike will love. It has very few ingredients and is super easy to pull together at the last minute. You can replace the puffed spelt with unsweetened puffed rice if you want to make it gluten free.