Tomatoes and cashews take the stage in this unconventional pesto that includes nutritional yeast for those essential umami notes and that goes with just about anything
Although the law of diminishing returns should dictate otherwise, no matter how much pesto I eat, I can never get enough. Potentially, this is due to its ability to shapeshift and move between herbs and nuts. You can make a great pesto with basil, rocket, coriander or wild garlic, and with walnuts, almonds and even peanuts. Here, I’ve made one using cashews and sun-dried tomatoes alongside basil leaves and nutritional yeast (in place of the traditional parmesan). The butter beans, chard and leeks are merely vehicles, to aid my general pesto intake.
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