Cashew pesto

Need a nutrient boost? Add some herbs to your food.
Not only do they taste delicious, herbs are solid sources of vitamins, minerals and antioxidants.

This cashew pesto uses fresh basil which is known for its anti-inflammatory and immune boosting properties.
Aside from its credentials, it also tastes amazing.
The recipe featured here is a vegan one but feel free to add some pecorino cheese (and reduce the salt) for a more authentic pesto.

Mix it with pasta, zoodles (courgette noodles) or add more water and use it as a salad dressing.

1 cup of cashews
1 clove of garlic
grated zest and juice of half a lemon
1/2 teaspoon sea salt
freshly grated black pepper
20g basil leaves
3 tablespoons of olive oil
1 tablespoon of water

Roast the cashews at 180 degrees C for 10-15 minutes, turning a couple of times. Roasting them will give the pesto a deeper flavour.
Pop all of the ingredients in a blender and blend coarsely.