Fridge Raid Green Pesto
Prep Time
10 minutes
Cook Time
5 minutes
Servings
10
This Fridge Raid Green Pesto is perfect for using up all those half-packets of herbs you may have sitting at the bottom of your vegetable drawer. It’s packed full of flavour and can be a vibrant, versatile addition to many meals, helping to increase your plant diversity for a healthy gut.
Using cashews keeps the pesto creamy and satisfying, whilst keeping costs a bit lower. Whether you swirl it through pasta, spoon it into soups and stews, or spread it on toast, this is an ingredient you’ll want to have in your fridge at all times.
Freezer-friendly: Divide into small portions and freeze to enjoy any time.
Nutritional Information
Per Serve
Calories
≈80 kcal
Carbohydrates
1.3 g
Fibre
0.6 g
Protein
1.4 g
Saturated fat
1.1 g
Sodium
11 mg
Total fat
7.5
Total sugars
0.9 g
Per 100g
Calories
≈480 kcal
Carbohydrates
7.5 g
Fibre
3.8 g
Protein
10 g
Saturated fat
6.5 g
Sodium
65 mg
Total fat
45 g
Ingredients
- 200 g natural, unsalted cashews
- 50 g pine nuts
- 60 g rocket or watercress
- 30 g fresh basil leaves
- 45 g mixed fresh herbs (e.g. chives, coriander, mint, parsley)
- 0.33 cup extra-virgin olive oil
- 0.33 cup cold water
- 1 lemon lemon zest and juice
- to taste salt and pepper
Method
- In a dry frying pan over medium heat, toast the cashews and pine nuts until they just start to get some colour. Watch carefully to avoid burning.
- Transfer the toasted nuts into a food processor along with the rocket, basil, mixed herbs, olive oil, water, lemon zest and juice. Season with salt and pepper.
- Blitz until smooth, or pulse for a chunkier texture.
- Store in an airtight container in the fridge for up to 3 days.
- To freeze, portion into small containers or silicone moulds and freeze for future use.