A great veggie side dish to any meal. This pesto is made using cashew nuts, a nice alternative to the traditional pine nuts normally used to make a basil pesto. Cashew nuts once soaked are just as creamy and just great to use in pesto dips. This recipe makes one large jar - so you can use it over a few days. Store in the fridge.

INGREDIENTS

• 2 x medium sized cauliflowers
• olive oil
• salt and pepper

Pesto:

• 3 x bunches of fresh basil
• 200g cashew nuts
• 150g - 200g parmesan (use how much to your preference)
• 2 x medium garlic cloves
• ½ cup olive oil
• splash of water
• salt
• pepper
• Extra olive oil to cover the pesto 

METHOD

1. Preheat the oven to 200 degrees Celcius, fan forced. Place the cashews to soak into a bowl and add enough water to cover the nuts. Soak the cashews for a minimum of 15 minutes.
2. Rinse the cauliflower and cut off the stems. Break up the cauliflower into small florets and slice each one in half and the larger ones into quarters. Place onto a large baking tray lined with baking paper. Drizzle with olive oil, season with salt and pepper. Place in the oven and roast for 35-45 minutes (Cook for less time if you like your cauliflower just cooked or cook for more time if you like the ends to become charred). 
3. Whilst the cauliflower is cooking move on to making the pesto. Rinse the basil and pick the leaves, finely grate the parmesan cheese, crush and roughly chop the garlic (skin removed). 
4. Remove the cashews from the water then place the cashew nuts, the basil, half of the parmesan, the garlic cloves, and the olive oil into the food processor. Process until roughly combined then add a splash of water, add the rest of the parmesan (to taste), add a pinch of salt and pepper and process until completely smooth. Taste and adjust the seasonings. 
5. Remove the cauliflower from the oven and serve in a bowl with the pesto either drizzled over the top or toss the cauliflower to coat in the pesto. 
6. Store the rest of the pesto in a jar/bowl in the fridge with extra olive oil covering the pesto.

Prep time: 15 minutes
Cook time: 35-45 minutes
Serves: 4 (as a vegetable side dish)

Recipe and photos by Anastasia Zolotarev. Click here to see her blog.