A zesty, flavoursome, nutty pesto bursting with spinach, cashews, garlic, lemon and fresh basil. The addition of nutritional yeast provides a delicious cheesy flavour but without the dairy, making it ideal for vegans. The recipe also contains no added sugar, unlike shop-bought pesto. Serve with dips, crudites, or spoon into pasta dishes.
Equipment
- High Powered Blender or Food Processor
- Jar with Lid
Ingredients
- 3 Cloves Garlic (Peeled)
- Juice of 1 Lemon
- Large Handful of Fresh Basil (Stems Removed)
- Large Handful of Baby Spinach Leaves
- 3 Tbsp Extra Virgin Olive Oil
- 3 Tbsp Water
Method
- Firstly, add the cashew nuts, garlic cloves, lemon juice, basil, spinach and nutritional yeast to a high-powered blender or food processor and whizz until you have a loose paste.
- Add the olive oil and water and whizz again until you have your desired consistency, ideally like a thick sauce.
- Check the taste at this point. Add more nutritional yeast, pepper or salt - to taste.
- Spoon into a jar with tight lid and keep in the fridge for up to a week.
- Dip and enjoy!
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