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Inspired living

Cashew Hemp Pesto Recipe


Try our deliciously different Cashew Hemp Pesto Recipe

Credit: Jacqueline Alwill

We usually have a variety of herbs in our fridge throughout the week, but by the end what’s left often looks a little weary. So rather than pop them in the bin or compost I try to make use of what remains by whipping up a scrumptious pesto. While a traditional pesto calls for pine nuts, ricotta, parmesan and olive oil I’ve swapped them for hemp oil and cashews, which create a beautiful earthy but creamy flavour. Serve with your favourite pasta — ours is pulse pasta — and some extra green vegies such as peas and you have a really delicious, wholesome meal.

Serves: 4

Ingredients

Method

  • 1 cup raw cashews
  • 2 cups mixed fresh herbs
  • 125mL hemp oil
  • 1 clove garlic
  • 2 tbsp lemon juice
  • 1 tbsp nutritional yeast
  • 2 tbsp water
  • Sea salt & black pepper
  1. Place all ingredients in high-speed food processor or blender and blitz until green and smooth.
  2. Serve tossed through fresh pasta and peas if desired.



 

Jacqueline Alwill

Jacqueline Alwill, founder of The Brown Paper Bag, is an Australian nutritionist, author, presenter and mum. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline’s philosophy on health lays the foundations for the experience that clients and the community have in her practice, workshops and the food they cook.