Spinach & herb pesto

Ingredients

·       1/2 cup cashews (soaked for 3-6 hours) then water drained off

·       2 cups spinach

·       1 cup herbs (I used basil and parsley)

·       2 cloves of roasted garlic (or 1 raw)

·       1/4 cup good quality olive oil

·       1 tbs lemon juice/ extra if you like

·       1/2 tbs nutritional yeast (optional)

·       1/2 tsp salt/ more or less to taste

Method

Put all of the ingredients, except cashews, into a food processor and whizz until smoothish. Then add the cashews and whizz until the cashews are in small chunks, or until your desired consistency. Taste, and add extra salt or lemon if need be! Served on zucchini loaf with forage and ferment’s wild kimchi. Enjoy!