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
Quantity: 1 medium-large jar
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!
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.
Delicious as a dip with veggie sticks; on pasta; on salads; on just about anything really!