This vegan, child-friendly pesto with no added salt is so easy to prepare. Great with pasta, rice, or as a healthy toast or rice-cake topping.
Dairy / soya / egg free
Serves 2 adults & 2 children
Storage: keep covered in fridge for 3 days & reheat until piping hot.
Freeze for up to 3 months.
INGREDIENTS
- 100g plain unsalted cashews
- 50g basil leaves
- 2 tbsp nutritional yeast
- Juice of 1 lemon
- 1 large clove of garlic
- 100ml olive oil
METHOD
Soak the cashews in hot water for around 30 minutes (makes them much easier to blend) then drain
Add all the ingredients including the cashews into a blender & whizz up. Add more olive oil if you'd prefer a smoother consistency
Season adult portions to taste