Servings: 4 · Prep Time: 5 mins · Cooking Time: 0 mins
Total Time: 5 mins
Sides | Quick | Sauces | Low Carb
This is an amazing recipe for going with a pack of konjac penne pasta. I really urge you to look in your fridge and add whatever leaves you have as pesto's are a great way of using up old bags of spinach / rocket etc. In this recipe I use cashew nuts, which really work perfectly. They are mild, sweet and creamy and go so well with the garlic, basil and sea salt combination.
- basil leaves (handful)
- cashew nuts (100g)
- garlic cloves, peeled (2 whole)
- rocket or spinach (handful)
- olive oil (glug)
- sea salt (to taste)
- parmesan, grated (50g)
In to a food processor place the cashew nuts, basil leaves, spinach, garlic and switch on high for about 20 seconds until you have a crumbled consistency
Add in the olive oil little by little until you have a thick and creamy pesto paste
Add 50g parmesan and blend in.
Have a taste. If you feel it needs extra sea salt, then add it in now. If more garlic, add it in. It is for you to adjust to your taste. Once you are happy, pop in to a jam jar, seal and leave in the fridge until required.