A versatile, flavourful vegan pesto from SuperNatural.
This recipe is of course different in flavour to the traditional basil pesto, but I have mimicked some of the typical flavours. Cashew nuts, when blended through food, can have a sort of parmesan flavour and they also give a beautiful creaminess.
Kale and cashew pesto
Makes 2 cups
INGREDIENTS
- 3 cloves garlic
- ½ cup (75 g) unsalted raw cashews
- 3 cups (210 g) packed kale, roughly torn
- juice of 1 lemon
- 1½ cups (375 ml) olive oil
- sea salt
METHOD
Put the garlic, cashews and kale into a food processor and pulse until finely chopped. Add the lemon juice and olive oil and blitz to combine.
Have a taste and adjust with salt and a little more lemon juice if needed.
TIP: The pesto will keep for up to 1 week in an airtight container in the fridge.
Tobie Puttock allows the vegetables to do the talking in his warming take on minestrone.
An impressive centrepiece for any meal from SuperNatural.
Tobie Puttock’s meat-free version of the Japanese katsu sando, from his cookbook SuperNatural.
A nourishing breakfast with whole grains, seeds and fruit from SuperNatural.
Discover famous chefs’ favourite ingredients. From French butter to chocolate, these are the five must-haves that cooking pros keep on hand.
From SuperNatural, Tobie and Georgia Puttock’s tips on essential vegan ingredients.
Tobie Puttock, chef and author of SuperNatural, shares and weighs up simple vegan substitutes for common ingredients.
Fast, spicy and delicious, this is the perfect midweek meal to put a smile on your face.
There’s something timeless about a tartine – a rustic slice of golden, toasted sourdough bread topped with simple yet vibrant ingredients. Just three ingredients have the power to create flavours that are earthy, tangy and satisfyingly rich.
This babka recipe brings together the classic combination of chocolate and orange, creating a sweet, comforting dessert bread. The candied orange peel adds a delightful contrasting texture to this sweet and soft loaf.
Onigiri is real soul food. It’s perfect for picnics, weekend activities and family car journeys. Use this recipe to make as many onigiri as your heart desires, with filling or without (shio-nigiri).
