1 large bunch parsley
1 bunch basil
½ bunch mint
70g (½ cup) Lucky Natural Cashews
1 small clove garlic, crushed
125ml (½ cup) olive oil
salt and pepper
parmesan to serve
- Chop the parsley, basil and mint, discarding any tough stalks. Roughly grind the cashews in a food processor. Add the herbs, garlic and oil and process until combined, leaving it a little chunky.
- Season to taste with salt and pepper and serve.
- Stir through a handful of grated Parmesan if you like, just before serving.
Cook’s Note: Traditional pesto made with basil leaves tends to oxidize quickly. This dairy-free version, using a combination of green herbs, will keep its vibrant colour for up to 1 week in the fridge if covered with a thin layer of olive oil.
Delicious tossed through pasta, it is also very good spooned over slices of grilled tofu or fish and is equally at home with a steak.