A fresh and bold pesto which keeps well and makes the perfect accompaniment to our Butternut Squash ‘Noodles’.
Serves 4 – 6
1 x bunch Parsley
1 x Lemon
6 x tsp Walnut Oil
4 x tsp Balsamic Vinegar
2 x Garlic cloves, grated
Mild Chilli Power
Toast the cashews in a teaspoon of walnut oil, watch carefully as they can burn easily.
Grate half of the lemon zest and mix with the garlic, balsamic vinegar and two teaspoons of the walnut oil. Add the parsley in small quantities, blending as you go. Add more oil as necessary. Add approximately one third of the nuts and blend. Season to taste with pepper and chilli and loosen as necessary with more oil. Use the remainder of the nuts to serve with our fabulous Butternut Squash Noodles.
Why we LOVE cashews: Although high in calories cashews are firmly in the ‘good fats’ camp so you can indulge in a guilt-free handful knowing that these little nuts are power houses of essential vitamins and minerals, containing manganese, potassium, copper, iron, magnesium, zinc, selenium and B vitamins. Try and avoid the salted and roasted varieties though!