Red Pepper & Cashew Pesto

This pesto is so quick to make that its perfect for a weekday meal when time is tight. Much lighter and healthier than shop bought pesto but just as flavourful. Its perfect stirred through hot pasta, used as a base on a mozzarella and basil baguette or in my Pork & Pesto burgers (recipe coming soon).

Preparation Time: 5 minutes

Serves: 4

Ingredients

300 g jar roasted red peppers

1/2 bunch fresh parsley

75 g unsalted cashew nuts

1 large garlic clove

2 tbsp olive oil

50 g grated Parmesan

Method

1. Add all of the ingredients to a food blender or smoothie maker and blitz until smooth.

2. Add a splash more olive oil if the pesto is too thick.

3. Season to taste with salt and pepper.

4. Serve with fresh pasta and a grating of parmesan, chopped parsley and a drizzle of olive oil.

5. You could try replacing the peppers and parsley with sun-dried tomatoes and fresh basil for an authentic tomato pesto.