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Lemon Myrtle Pesto with Cashew Nuts

Pesto keeps well in the fridge for days and is healthy and delicious. Here is a different spin on the classic basil pesto with pine nuts. It is a little lighter than usual - using salt instead of Parmesan and less oil. Enjoy on toasted crusty bread or your favourite pasta...

Preparation time: 5 minutes

1/4 cup cashew nuts
1 handful of either rocket leaves or basil leaves
1/4 cup of light olive oil
1/2 tspn sea salt
7 drops lemon myrtle essential oil

Place all ingredients in a blender or food processor for 45 seconds, scrape down the edges and blend again for 15 seconds. Use fresh or store in a well sealed glass jar in the fridge.