Ever wondered how we manage to put gorgeous green pesto in our vegan sandwiches and wraps? We make our own dairy free, vegan pesto on site. Try it at home with whatever herbs you've got (basil, parsley, coriander, mint, dill, etc).
Vegan Pesto Recipe
- 4 bunches (300g) herbs
- 5 cloves peeled garlic
- 2 tsp salt
- 200g cashews
- 1 cup olive oil
- 1/4 tsp black pepper
- Juice of 1/2 lemon
- 1/4 cup cold water
- Toast the cashews in a pan until golden. Leave to cool.
- Put cashews, garlic, salt, pepper, lemon juice and 1/2 cup olive oil in a food processor and blend.
- Add herbs and blend.
- While blending slowly add the water and remaining olive oil.
- Taste and add more salt and pepper if needed.
Makes approx 650ml/2.5 cups. Thanks to head chef Zen for the fabulous recipe, this one quickly becomes a staple in the fridge!
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