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Post swim recipe: Pesto

Pair this simple homemade pesto with fresh pasta cooked on a camping stove – the perfect post swim recipe when swim hiking. 

I like to keep it simple when hiking to a swim spot, but still want a meal to taste delicious. It’s amazing what you achieve with a simple gas burner, a saucepan, a bag of pasta and a dollop of this. Pre-make this super easy pesto then pop a jar of it in your rucksack. It will feel decadent when you take a pit stop.

Ingredients

Fresh basil – one large bunch (approx 30g)
Spinach – one large handful (this is optional, but makes the pesto go further, and adds nutrients)
Cashews – 100g
Nutritional yeast – 1 heaped tablespoon (adds a nutty and cheesy flavour, and texture as well as extra nutritional benefits)
Juice of 1 lime
Salt – a good pinch to taste
Garlic – 2 cloves
Olive oil – 150ml (ish)

Method

• Spread the cashews on a baking tray and bake at 160C for approx 8 mins, shaking half way through.

• Once toasted, add the cashews and all the other ingredients into a blender jug or bowl. Add the olive oil slowly, while blitzing until you reach your preferred consistency.

• Using recycled jam jars, store in your fridge until ready to use.

• Yes, its that easy!

*During wild garlic season you can swap out the basil for foraged wild garlic leaves.

Recipe by Anna Southwell, Loves Cafe, Weston-super-Mare. Find and follow LOVES café on Instagram @loveswsm, and find her previous recipe for Massaman Dhal here. This is an extract from the August issue of Outdoor Swimmer.

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Jo is the Gear Editor for Outdoor Swimmer and also writes news and features for the website. A keen open water swimmer and long-distance walker, she loves seeking out lakes and lidos close to her home in the Mendip Hills, Somerset. She is the author of The Slow Traveller, editor and founder of independent magazine, Ernest, and has previously tested outdoor clothing and kit for BBC Countryfile Magazine, BBC Focus and Ernest Journal.