This pesto recipe is a doddle, experiment with different nuts, because they all lend such a different depth of flavour.

Cashew Pesto.

With the addition of Nutrional Yeast this has a mild creamy almost cheesey taste to it.

2 Bunches of basil

2 cloves of garlic

Salt and pepper to taste

Olive oil (add as you go for a smooth consistency, about 4-6 Tbs)

2 Tbsp nutritional yeast 

150gm cashews 

Whizz it all in the blender adding enough oil to make it nice and smooth, it’s better after it’s had some time in the ‘fridge for all of the flavours to imbue.

Use the same base recipe for walnuts and pine nuts but omit the nutritional yeast.

Serve with pasta, zoodles or fresh crusty bread.