- 100g (3/4 cup) raw cashew nuts
- 1 large bunch basil, washed, leaves picked
- 2 tbs nutritional yeast*
- 140ml extra virgin olive oil
- 1-2 tbs lemon juice
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 250g (1 1/2 cups) pearl couscous
- 750ml vegetable stock
- 1 1/2 tbs olive oil
- 250g (3 cups) button mushrooms, sliced
- 1 large bunch curly kale, torn, thick stems cut away
For the pesto, place the cashews in a dry frying pan set over a medium heat. Toast until golden and aromatic before tipping them into a food processor. Add the basil leaves, nutritional yeast and half of the olive oil. Pulse until broken down and coarse.
Blend on high, pouring in the remaining olive oil, until the pesto comes together. Season to taste with the lemon juice, salt and pepper. Cover and chill until needed.
Combine the couscous and stock in a heavy-based saucepan. Cook according to packet instructions, then drain well and let cool to one side.
Heat the olive oil in a sauté pan set over a moderate heat until hot. Add the mushrooms and a generous pinch of salt, sautéing for about 6 minutes or until golden and tender.
Meanwhile, steam the kale in a covered steaming basket set over a half-filled saucepan of simmering water for about 3-4 minutes, or until bright green and tender.
Divide the couscous, mushrooms and kale between serving bowls. Top with the cashew pesto before serving.
*available from health food stores