When I cook something that includes fresh herbs like basil, rocket and parsley, I always buy a whole bunch (I really should grow them instead) and usually end up with a lot leftover. Enter pesto – a great way to use up fresh herbs.
Pesto is so easy to make and great to mix through pasta for a quick meal or as a dip with crackers. A jar of fresh pesto also makes a great gift. For other easy versions from the archives try my rocket pesto or my sun dried tomato and spinach pesto.
I served it with brown rice penne which turned it into a vegan AND gluten free dish. BOOM!
What’s your favourite pesto flavour?
- 1 cup fresh parsley
- ½ cup raw cashews
- ¼ cup extra virgin olive oil
- ½ lemon, juiced
- 1½ Tbs nutritional yeast
- Salt and pepper
- In a blender add parsley, cashews, lemon juice and nutritional yeast.
- Blend slowly while pouring in the extra virgin olive oil until it’s combined. Try to leave the consistency a little chunky.
- Stir in a pinch of salt, transfer to a glass jar and it will keep in the fridge for 7 days.