Spinach & Herb Pesto

Dairy free pesto recipe!

The perfect superfood spread to keep ready in the fridge! Packed full of nutrients, ready to add flavour to any meal or snack.

Ingredients
1/2 cup cashews (soaked for 4-6 hours)
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

Method
Strain all of the liquid off the cashews and pat dry on a paper towel. If you prefer your pesto to have a bit more of a crunch then lightly toast your cashews on a baking tray in the oven for 10 minutes at 160 degrees. Put all of the other 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! Serve on zucchini loaf- you’ll find the recipe here. Pesto keeps fresh in the fridge for up to a week.

Optional extras
Play around with your choice in nuts to get different flavours and textures. Swap out some of your cashew nuts for Brazil nuts to get a more nutty flavour! Sunflower seeds are also a great alternative to cashews. I would highly recommend soaking your nuts and seeds before use to reduce their phytic acid content, minimising their anti-nutrient properties, therefore enhancing nutrient absorption.