This pesto reduce food waste and has an added nutrient boost!

Difficulty
Easy
Prep time
5 mins
Cook time
5 mins
Makes
2 cups

Ingredients:

  • 1 cup raw cashews, soaked in water for at least 1 hour then drained
  • 1 cup chopped broccoli (stems included)
  • 1 cup chopped cauliflower (stems included)
  • 4 cloves minced garlic
  • ½ cup olive oil
  • Juice of 1 lemon
  • ¼ cup grated parmesan
  • 1 bunch herbs of choice (such as basil, flat leaf parsley or coriander) chopped, including stems

How to make:

  1. Steam the broccoli and cauliflower until tender.
  2. Place all the ingredients in a food processor or blender and process until creamy and smooth.

Tip:

Store in a sealed container in fridge for up to one week or in freezer for up to 6 months.