This is a delicious recipe which doesn’t take long to make and is bursting with flavour. I like it because it’s something a bit different to what I usually eat.
First I used Deliciously Ella‘s recipe for cashew nut pesto. I love her recipes because they’re all nutritional, gluten & dairy free and always very tasty. She recommends using:
100g cashews for pesto, 1 avocado, 1 and 1/2 squeezed lemons, 25g fresh basil, 4 tablespoons of olive oil, 3 tablespoons of water, 1 clove of garlic and a sprinkle of salt. Just whizz up all the ingredients in your food processor and hey presto you have your pesto!
To go with it I cooked some garlic mushrooms by frying off some chopped mushrooms and allowing them to cook slowly in their own juice (in a frying pan, stirring frequently) before adding a dash of oil and plenty of crushed garlic.
I also fried (can grill if you prefer less oil) some cubes of halloumi and plum tomatoes (whole) in some olive oil and served it all up together with the pesto pasta.