Spring veg with coriander-mint pesto recipe | Sainsbury`s Magazine

Name: Spring veg with coriander-mint pesto recipe | Sainsbury`s Magazine
Ingredients: 200g fine green beans, trimmed; 200g purple sprouting or Tenderstem broccoli, trimmed and halved lengthways if thick; 750g Jersey Royals; 350g bunched carrots, trimmed and scrubbed; 1 x 30g pack coriander; ½ x 30g pack mint; 50g cashews; 1 or 2 garlic cloves, to taste; juice of 1 lemon; 100ml olive oil

www.sainsburysmagazine.co.uk

A fresh, zingy pesto tossed through seasonal vegetables lifts them into another realm

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Ingredients

200g fine green beans, trimmed
200g purple sprouting or Tenderstem broccoli, trimmed and halved lengthways if thick
750g Jersey Royals
350g bunched carrots, trimmed and scrubbed
1 x 30g pack coriander
½ x 30g pack mint
50g cashews
1 or 2 garlic cloves, to taste
juice of 1 lemon
100ml olive oil