So this recipe makes 1 jar of dairy free pesto to go along with the salmon! Pesto is a massive ingredient in our house!
We use it in a lot of our meals so we tend to make a jar at the beginning of the week and use it up by the weekend! If not it’s happy to be frozen and defrosted for a later time. It’s great for a quick pesto pasta, used as a salad dressing or to spice up some fish!So we decided to make the pesto dairy free as I tend to stay away from dairy and we don’t think you can taste any difference with or without the parmesan.
For this recipe we decided to use cashews instead of pine nuts which is the normal choice when it comes to pesto. We found pine nuts are quite expensive in the supermarket and cashews are much cheaper and we think it tastes even more yummy!
One of our resolutions for this year was to try and save on water. We all recycle plastic and paper so why don’t we try and recycle water too? So now we’re trying to reuse as much water as we can, especially in the kitchen! In our recipes we’re hoping to incorporate this into how we cook, for example we try and wash our veggies in a bowl of water rather than keep the tap running. Then we can take that water to steam the veg and then we can use that water along with all the nutrients the veggies leave behind to water our house plants!
So this recipe is super simple to make and really versatile. We decided to spice it up a bit by using the Mahi Peri Peri Hot sauce in with the rest of the ingredients to make the pesto. Along with the super fresh taste of the basil it really gives a spicy kick at the end, taking your palate to the exotic flavours of south africa! Mahi’s signature hot sauce was voted best sauce of 2017 by the Quality Food Awards, and we can tell why!
- 1 cup basil (40g) you can include the stems as well as the leaves
- 3/4 cup cashews
- 3 tbsp olive oil
- 3 cloves of garlic
- 2 tbsp lemon juice
- Salt and pepper to season
- 2 tbsp Mahi Peri Peri Hot sauce
- 2 salmon fillets
- 80g Runner beans
- Preheat the oven to 200 C.
- Put aside a few cashews for later on. Boil water in a pan and soak the cashews for 15 mins. Once they’ve finished soaking remove the cashews and save the water for later.
- In a food processor add the basil, cashews, garlic, olive oil and lemon juice. Season with salt and pepper.
- Then add the Mahi Peri Peri Hot sauce! We like to use 2 tbsp’s of the hot sauce because it packs a powerful punch and we think this is the perfect amount of spicy-ness! But if you love it really hot add more!
- Once you’ve added in all of the ingredients you can whizz it all together! Blend for roughly 30 seconds or until it reaches your preferred consistency. We like ours super smooth!
- Line a baking tray with tin foil and pop the salmon (skin side down) onto the tray. Spoon the pesto mixture onto the top of the salmon. Bake for roughly 12 minutes in the oven until the salmon is cooked through (but the time might vary depending on the thickness of the salmon)
- Use the leftover water and pour it into the steamer. While that’s starting to boil cut the ends off of the runner beans and add them to the steamer. These will take about 10 minutes to soften.
- When ready take the salmon out the oven and the runner beans out the steamer and plate up! Season the beans with salt and pepper, drizzle some extra hot sauce over the salmon and top with the leftover cashews, chopped up. Then enjoy!