Follow our easy Step-by-Step Guide for Vegan and Dairy-Free Pesto. Perfect spread on sandwiches, stirred through pasta or dolloped onto soup.
Step-by-Step Guide for Vegan and Dairy-Free Pesto
Makes about 1 cup
Ingredients:
1 packed cup parsley
1 packed cup spinach, rocket or watercress
½ cup raw cashews
1-2 garlic cloves
3 tbsp lemon juice
1 tsp miso paste
100ml extra virgin olive oil
Method:
Step 1 – Wash parsley and greens, removing any tough stalks, then pat dry with paper towels.
Step 2 – Place greens in a blender with cashews, garlic, lemon juice and miso. Blend to combine.
Step 3 – With blender running, slowly drizzle in oil until paste is of desired consistency.
Step 4 – Season well with sea salt and black pepper. Store pesto in the fridge and use within 5 days.
How to use:
Spread on sandwiches, stir through pasta or dollop onto soup.