With spring over halfway through we thought we would share one of our favourite spring recipes.
Spring brings with it plenty of beautiful, fresh produce that we absolutely love to cook with. We always try to follow seasonalities of vegetables, as we find they taste way better when they're in season. So spring for us is a happy time where we can lay off the heavy, root winter vegetables and load up on lighter spring veges.
One of our favourite things to make in spring is a spring pesto - this recipes uses the fresh herbs that become available around this time of the year. It's an alternative take on your traditional pine nut & basil situation, but it tastes just as good. Trust us on this one!
Ingredients
- 1/3 cup raw cashews
- 1 cup parsley
- 1/2 cup coriander (or sub more parsley if you hate coriander)
- 1/2 cup mint
- 1 clove of garlic
- Zest & juice of 1 lemon
- 1/4 cup extra virgin olive oil
- Optional but delicious: parmesan cheese or nutritional yeast if you're diary-free
- Add a touch more olive oil if you're adding this as otherwise it might become a little too thick
Instructions
- Roast your cashews at 170° for about 5 mins, until just golden - make sure not to burn them! Let them cool completely before moving on.
- Put your almonds, herbs & garlic into a food processor and blitz for a couple of seconds a go. Don't over process as you want to leave texture in the pesto, not create mush. We suggest processing for a couple of seconds, scraping down the sides, and processing again until everything is mixed but remains chunky.
- Then, add your lemon, olive oil, and parmesan/nutritional yeast (if using) and blend again.
And done! This pesto is fantastic on anything, but we particularly enjoy serving it in the following ways:
- With some fresh sourdough or ciabatta & butter
- Accompanying a cheeseboard
- On a bagel with some smoked salmon & avocado
Hope you enjoy and let me know what you think of the recipe in the comments
Anastasija x
