Making your own pesto is not only incredible easy, but rich in phytonutrients (and so much more!).

This Basil & Cashew Pesto is not only rich in flavour, it pairs perfectly with almost any dish. For those seeking a vegan alternative, using “nutritional yeast” will give you a similar flavour. I personally like to use ‘Bragg’s Nutritional Yeast’ available from all good health food stores.

Basil & Cashew Pesto 

Ingredients

• 100g baby spinach
• 1/2 cup fresh basil leaves
• 1 small clove garlic (optional)
• 1/2 cup roasted cashews
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• 1/2 cup finely grated parmesan

Method

1. Place spinach, basil, garlic (optional) and  cashews in a food processor. Process, until almost smooth.

2. Whilst blade is still running, add oil, lemon juice and 2 tablespoons cold water in a slow, steady stream. Process until well combined.

3. Transfer to a serving bowl. Stir in parmesan. Season with salt and pepper. Serve.