Who doesn’t love a good pesto? This one is cheese free and real good. I love to stir it through my pasta (and top it off with some jumbo mushrooms, roasted eggplant and grilled cherry tomatoes). But it’s pretty good on toast, too. It goes pretty well with A LOT, when I come to think of it. So just make some and explore the options yourself. Sooo much fun.
Prep time: about 5 minutes.
THIS IS WHAT YOU’LL NEED:
450 grams (2 cups) kale | 450 grams (2 cups) spinach | 225 grams (1 cup) fresh basil leaves | ¼ red onion (or ½ if it’s a small onion) | 50 grams (⅓ cup) raw cashews | 60 ml (¼ cup) water | juice of 1 lemon | 1 tsp minced garlic.
THIS IS WHAT YOU’LL DO:
Put everything in your blender or food processor and blend until smooth. Season with salt and pepper.
Easy as that :-).
Photo credits: Taj Amsterdam
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