All hail the mighty pesto, contributor of flavour to delicious dishes and supercharger of nutrient content.
Not entirely sure if “supercharger” is a thing but I definitely cannot debate that pesto is a mighty fine way to add nutrients to food.
Here is the deal. Herbs are concentrated sources of nutrients, in specific phytonutrients which we all need more of it. Phytonutrients are basically the elements that you’ll hear health claims such as “lowers cholesterol” or “improves eyesight” being associated with.
Pesto offers a great opportunity to whizz up a selection of ultra nutritious herbs into an easily consumable format.
What’s more is that phytonutrients are better absorbed in the presence of fats so, in actual fact, the combination of fresh herbs and good quality oil is perfect for all those nutrients to be optimally utilised.
Ultimately it’s pesto, it tastes good and goes well with pasta or roast veg or whatever you want to coat in it.

Ingredients to feed 2
65g of cashews, toasted (in the oven at 180 degrees C until golden)
50 - 60g of kale
a large handful of herbs, I used a mix of parsley, a few oregano leaves and sage but almost anything goes
juice and zest of half a lemon (use unwaxed lemons only)
1 clove of garlic
150ml of good quality olive oil
200g tagliatelle (or any other pasta of your choice)
a handful of cherry tomatoes to serve
sea salt and freshly ground black pepper to season

Method
Cook the pasta according to packet instructions, adding a big pinch of sea salt to the cooking water. Drain, reserving a couple of tablespoons of the cooking water.
To make the pesto, whizz all of the ingredients in a blender. Season with black pepper.
Mix the pesto into the pasta and cooking water and stir well.
Serve topped with halved cherry tomatoes.