I love pesto in the summer. It has so much flavour and can really spruce up a bowl of roasted vegetables, like this. This version is full of greens and goodness and is simple to make. Wins all round.
Servings: about 4
Timing: about 30 minutes (depending on how long it takes for the nuts and seeds to cool)
Ingredients
100g cashews
50g pumpkin seeds (sunflower seeds would also work really well)
2-3 cloves of garlic
3 handfuls rocket
2 handfuls spinach
Juice ½ lemon
Generous handful of fresh basil
150ml olive oil
Salt and Pepper
25g nutritional yeast or grated parmesan (optional)
Splash of milk (optional)
Method
1. Pre-heat the oven to 180°c.
2. Place the cashews, pumpkin seeds and garlic on a baking tray. Roast in the oven for 10 minutes, or until the cashews are nice and golden.
3. Remove from the baking tray and allow to cool completely.
4. Once cool, simply add everything to a blender and blend until it’s as smooth as you like it. I like mine with a little bit of crunch left in.
5. The pesto should be super easy to stir through whatever meal you are having, be it a salad, pasta or risotto. Store in the fridge for up to a week.