We usually have a variety of herbs in our fridge throughout the week, but by the end what’s left often looks a little weary. So rather than pop them in the bin or compost I try to make use of what remains by whipping up a scrumptious pesto. While a traditional pesto calls for pine nuts, ricotta, parmesan and olive oil I’ve swapped them for hemp oil and cashews, which create a beautiful earthy but creamy flavour. Serve with your favourite pasta — ours is pulse pasta — and some extra green vegies such as peas and you have a really delicious, wholesome meal.
Serves: 4
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Servings
Serves: 4
Prep time
Cook time
Recipe
Ingredients
- 1 cup raw cashews
- 2 cups mixed fresh herbs
- 125mL hemp oil
- 1 clove garlic
- 2 tbsp lemon juice
- 1 tbsp nutritional yeast
- 2 tbsp water
- Sea salt & black pepper
Method
- Place all ingredients in high-speed food processor or blender and blitz until green and smooth.
- Serve tossed through fresh pasta and peas if desired.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
