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.
A beautiful collection of 100 simple, flavour-filled dishes that vegans, vegetarians and flexitarians will love.
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.
The lime-roasted strawberries and peanut fudge sauce are essentially a refined combination of peanut butter and jelly and boy do they sing together!
Steph was a Jamaican chef Helen worked with many years ago in Melbourne.
Muhammara is a spicy Levantine dip made from red peppers and walnuts.
This is a combination of two great Spanish potato dishes: patatas a lo pobre (poor man’s potatoes) and huevos rotos (broken eggs).
