Vegan Cashew Pesto - Happy "Veganuary"!
- 200 g spinach / rocket
- 1 garlic clove
- 1 tbsp lemon juice
- 100g noix de cajou, nature
- 50g almonds, roasted and salted
- 1/4 tsp pepper
- 200 ml olive oil
- Water
- 1 tbsp yeast flakes (optional)
Put all the ingredients up to and including the pepper into the blender (optional hand blender) and puree the ingredients. Slowly add the oil while the food processor is running. Dilute a little with water if necessary, depending on how thick or thin you like your pesto. Yeast flakes round off the flavour, as no cheese is added in this recipe.
