RECIPE OVERVIEW
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.
Ingredients Add to Shopping List
Serves: 4 people
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-
50 g Cashew Nuts
raw -
3 cloves Garlic
peeled -
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
Method
- 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.
- 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.
- 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.
- 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.
- 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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