Refreshing Pesto
  • 4 big handfuls basil leaves
  • 1 clove of garlic
  • ½ cup cashews
  • 2 Tablespoons olive oil
  • 3 teaspoons lemon juice
  • 2½ Tablespoons water
  1. Soak the cashews in some water for about an hour to make them easier to blend. Then drain the water and place all the ingredients in the blender and pulse gently until it forms the consistency you're looking for.
Drizzle the top with a bit more oil if you're planning on keeping in the fridge for a while - this will help keep the basil green.
Recipe by Robyn Birkin | Author, Podcaster and Eternal Optimist at