Jane's Delicious Garden Blog

Fresh and Easy

Posted in Garden Diary by Jane Griffiths on the September 20th, 2019

Abundant spring herbs add flavour to any meal. Here a blend herbs, nuts and spices create a delicious feast.

I served this chunky cashew nut pesto with herbed cous cous, tramezzini, hummus and a fresh salad. But also try it on top of roasted eggplant

Chunky Cashew nut and herb pesto.

• roast cashew nuts in cast iron pan til just browned. Remove from pan and sprinkle with pul biber.

• roast cumin seeds in same pan til fragrant and add to cashew nuts.

• blend basil and coriander leaves with olive oil.

• add cashew nut mix and blend briefly so they are chopped but still chunky.

• add salt, lemon juice and Black Gold balsamic to taste

Cous cous with herb sauce

• blend basil and parsley with olive oil.

• add Moroccan spice, lemon juice, pepper and salt to taste

• mix with fluffy cous cous.


• blend one garlic clove and about ½ a teaspoon of salt with a quarter of a cup of fresh lemon juice. Leave to sit for 20 minutes. (This tempers the garlic.)

• Add ½ a cup of tahini and a tablespoon of cold water. Blend. Add another tablespoon and blend til smooth. Add more water if the tahini was very thick.

• Add ½ teaspoon of cumin, 1 Tbs olive oil and a can of drained chickpeas. Blend til smooth.

• Add more water and/or olive oil if too thick and blend. Taste and add more salt and lemon juice to taste.

• serve drizzled with olive oil and a sprinkle of pul biber.

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