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We make a lot of different pestos, but this is one of our favourites. If you don’t like parsley, simply replace it with fresh basil or coriander.

Preparation time: 15 minutes

Cooking time: 15 minutes


Serves: 4 people

  • 50 g Cashew Nuts
  • 3 cloves Garlic
  • 1 - Lemon
    juice only
  • 0 - Pepper
  • 100 ml Rapeseed Oil
  • 0 - Salt
  • 50 g Sun Dried Tomatoes in Oil
  • 0 - SuperValu Chilli Flakes
    to serve (optional)
  • 50 g SuperValu Fresh Parsley
    stalks included
  • 0 - SuperValu Goodness Flaked Almonds
    to garnish (optional)
  • 500 g Wholewheat Spaghetti


  1. Boil a full kettle of water. Once it has boiled, pour the water into a medium-sized pot and bring back to the boil. Add the pasta along with a pinch of salt and a dash of oil and cook as per the instructions on the packet.
  2. Once the pasta is on, it’s time to make the pesto. Put the sun-dried tomatoes in a bowl of just-boiled water and leave to soften for 5 minutes.
  3. Toast the cashews in a dry pan set on a high heat for 5 to 10 minutes, stirring regularly, until they start to turn golden.
  4. Drain the soaked sun-dried tomatoes and put them in a food processor or blender along with the toasted cashews, parsley, garlic, lemon juice and oil and blend until smooth.
  5. Once the spaghetti is cooked, drain it and put it back in the pot. Add the pesto and mix it through the spaghetti. If you like a bit of spice, sprinkle with a pinch of chilli flakes. Otherwise flaked almonds are a nice garnish too.

High in VITAMIN E: a vitamin that is also an antioxidant

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