Toasted Cashew Pesto

So tonight I am posting a recipe of my own!! I am a big Anna Jones fan and she has a great grid in her book A modern Way to Eat  which is a template for building your own pesto. A lot of pre-made pesto has parmesan in it so making your own is great if you are vegan. I decided to toast my cashew nuts as it gives a nice flavour

Ingredients

  1. Cashew nuts 75 g
  2. Pumpkin seeds 25g
  3. Soy Sauce 1/2-1 tablespoon
  4. Olive Oil
  5. Courgettes 1-2
  6. Vegan Quorn Pieces
  7. Herbs ( I used a handful of Parsley and half a handful of  Coriander
  8. garlic 1 clove
  9. green chilli 1/3-1 according to taste
  10. Salt and pepper

Method

Dry fry the quorn pieces with a couple of quartered button mushrooms til mushrooms are soft and the quorn pieces are tinged brown at the edges. Put to one side. Using the same pan add approximately two teaspoons of olive oil to a pan with a teaspoon of soy sauce. Stir in the cashew nuts til they are brown and toasty. Tip them in a blender with the Pumpkin Seeds , Parsley , Coriander , Garlic , 4 tablespoons of olive oil, 2 tablespoons of lime juice , and the chilli.

Blitz to a paste and voila pesto. Season to taste.

Spiralise your courgettes ( or cut into thin strips) and gently sweat in a pan.

Add the cooked Vegan Quorn and  mushrooms plus a tablespoon or two of your pesto. ( you may need a tablespoon of hot water to slacken)

Save when the courgette is still just al dente.