Punchy Pesto

Pesto with Asian twist

Adapted from an Abel & Cole recipe, this is a fabulously delicious raw and vegan pesto that really packs a flavour punch. It’s an excellent way to put extra greens into your diet. Use it as a dip, stir through rice noodles or a topping for fish. You can store in the fridge for 2-3 days or freeze in an ice cube tray. Feel free to play around with the flavours.

Green veggies are an excellent non-dairy form of calcium.


4 handfuls of kale, cavolo nero, chinese cabbage, spinach or pak choi
1 handful of coriander
1 large handful of cashew nuts
2 large garlic cloves, peeled
1 inch of ginger peeled and chopped
1 red chilli
2 tbsp of tamari
Sesame or extra virgin olive oil
Zest and juice of 1 lime
  1. Pop everything except the oil into a food processor. Whizz until well mixed, gradually adding some oil to bring it all together.

About Michelle Lake

Hi, I run Mission Nutrition, and I'm a nutritional therapist/ nutritionist helping people all over St Albans & Hertfordshire feel happier & healthier. If your diet needs an overhaul, come and see me for a nutrition consultation! Tel: 01727 893 042 / 01727 869 929 or email michelle@mission-nutrition.co.uk