This pesto has a bit of a twist, using cashew nuts and mint and coriander instead of your traditional pine nuts and basil. It’s dairy-free (without the parmesan) too. Serve with fresh, crunchy vegetable sticks for a healthy snack, or spread on crostini.
This would also be a lovely accompaniment to grilled chicken or salmon with some simple veggies for a no-fuss dinner. Flax seed oil has an amazing amount of omega-3, and is one of my favourite oils to use raw in salads and pesto (you wouldn’t want to cook with it – the heat would destroy the omega-3 goodness!). For more information about my favourite oils and fats check out this blog post.