Part pesto, part chimichurri and part miracle

PREP TIME: 10mins

This is my go to sauce for ‘jazzing up’ roasted veg, salads, perfect dip, on a pizza and goes wonderfully with any cooked grains, especially quinoa. I should probably admit I am just thinking of ways to eat this.

WHAT YOU WILL NEED

Food Processor

INGREDIENTS
  1. 2 cups fresh basil, leaves picked
  2. 1 bunch fresh parsley, leaves picked
  3. 1/2 small onion diced
  4. 1 garlic, minced or finely chopped
  5. 1/2 cup olive oil
  6. 1/4 cup cashews (opt)
  7. 2 tablespoon apple cider vinegar
  8. 1/2 teaspoon fine salt
  9. pinch of red chilli flakes or fresh chilli (opt)
  10. zest of 1/2 lemon
  11. a good crack of pepper
METHOD
  • place all the ingredients in a food processor and whizz, scraping down the bowl intermittently.
  • taste and adjust the seasoning, you might need more oil if too thick, more acidity either from a squeeze of lemon or vinegar or more salt

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Part pesto, part chimichurri and part miracle

PREP TIME: 10mins

This is my go to sauce for ‘jazzing up’ roasted veg, salads, perfect dip, on a pizza and goes wonderfully with any cooked grains, especially quinoa. I should probably admit I am just thinking of ways to eat this.

WHAT YOU WILL NEED

Food Processor

INGREDIENTS

  1. 2 cups fresh basil, leaves picked
  2. 1 bunch fresh parsley, leaves picked
  3. 1/2 small onion diced
  4. 1 garlic, minced or finely chopped
  5. 1/2 cup olive oil
  6. 1/4 cup cashews (opt)
  7. 2 tablespoon apple cider vinegar
  8. 1/2 teaspoon fine salt
  9. pinch of red chilli flakes or fresh chilli (opt)
  10. zest of 1/2 lemon
  11. a good crack of pepper

METHOD

  • place all the ingredients in a food processor and whizz, scraping down the bowl intermittently.
  • taste and adjust the seasoning, you might need more oil if too thick, more acidity either from a squeeze of lemon or vinegar or more salt

Print Friendly, PDF & Email