We can always do with more green on our plates. My favourite herb, basil, is coming back into season so here's a delicious, and just as importantly, easy pesto to make. This version is dairy & garlic free just like me!

Equipment needed: food processor

Time: 10 mins

Preparation: none

Quantity: 1 medium-large jar

Ingredients:

3 large leaves of spinach, silver beet or other leafy green

2 lemons, juiced, zest of one

120 grams raw cashews*

1/2-1 teaspoon himalayan salt

100 grams cold-pressed olive oil

1 large bunch basil, leaves picked

1-2 cloves garlic (optional)

* I've used raw macadamias as well and I enjoyed it but my partner didn't like the consistency as much - he's a bit fussy like that!

Method:

• Place all ingredients in food processor and blend until you reach your preferred consistency. You made need to scrape the sides down and process again. Thermomix speed 8 for 10-20 seconds.

• Place in a jar and level off the top of the pesto. Cover with a thin layer of olive oil to keep it nice and green.

• Keep refrigerated.

• Delicious as a dip with veggie sticks; on pasta; on salads; on just about anything really!