This easy, nutty citrus spinach and wakame pesto brings light, umami, citrus flavours to your snack platters and would be a perfect addition to a light meal.
Serves 4
Prep time 10 minutes plus soaking time
Cooking time 0 minutes
Ingredients
- 1/2 cup cashew nuts
- 2 cups spinach
- 1 cup herbs – basil, parsley, Sea Lettuce
- 1 raw clove of garlic, crushed
- 1/4 cup olive oil
- Juice of 1 juicy lemon
- 1 tablespoon wakame flakes
- Nori or Seaweed Salt to garnish
Directions
- Soak cashews in filtered water for at least half an hour or up to 4 hours. Once soaked, drain and lightly fry in a hot pan until lightly golden. Set aside.
- Place spinach, herbs, crushed garlic, olive oil, lemon, Wakame flakes and salt in a blender or food processor. Blend until fine
- Taste and add more lemon or salt if needed. Next add in the cashews and blend until they’re in small chunks.
- Serve with a snack platter or as a side with a light meal.
Transfer remaining Wakame pesto into a clean jar or container and store in the fridge for a few days.
