pea shoot & cashew pesto
At the Health Boost we love a green pesto. Spring and summer provide us with amazing green herbs, leaves and shoots and the greatest opportunities to experiment with green pesto. A homemade pesto is a great base for a bright and zingy salad dressing if you add olive oil and the juice of a lemon. As a make ahead and refrigerate item, it will become your best friend for a last minute delicious meal. Spoon some on top of a salmon fillet or chicken thighs before sliding in the oven and serve with a side salad.
85g fresh organic pea shoots, washed thoroughly
50g cashew nuts
3 tablespoon olive oil
salt and pepper
chopped garlic (optional)
- In a food processor, add the pea shoots and pulse.
- Add the cashew nuts (and chopped garlic if using) and blitz until reaching a crunchy texture.
- Add the olive oil slowly, salt and pepper and pulse some more.
Making pesto is not an exact science so have fun and make it your own by tweaking the flavours and consistency.
The Health Boost Tip
Our tip on pesto? Have a go, be creative! You can use cashews, almonds, pine nuts. You can use tahini for a nut-free version and it is a great way to use up rather than waste a wide range or herbs and leaves. And yes they do count towards your daily portions of veggies.