Recently, I was approached by Cedar Nut Oil Australia to test out their Siberian cedar nut oil. It's made from cold-pressed Siberian cedar nuts (also known as pine nuts), which come from Siberian cedar trees. I hadn't come across the oil before, but I love pine nuts so I was keen to give it a go.
I was really impressed. Aside from the oil's numerous health benefits (for example, it's high in vitamin E), it tastes amazing. It's buttery and nutty, just like fresh pine nuts. The fresh taste is a sign that the oil has been properly treated. It's important to make sure that nut oils aren't heated, as heating can cause the oil to oxidize and go rancid (you'll know if this has happened because it will taste bitter).
The oil is perfect for salad dressings, drizzled over vegetables or added to dips. Since it has such a beautiful, nutty flavour, I decided to use it to make a simple pesto.
Just to let you know, this is a sponsored post. However, what I write is my own opinion and I only recommend products that I have personally used and would recommend to my family and friends. You can read my policy on sponsored posts here.
I wanted to allow the oil's flavour to shine through, so I kept the recipe really simple. Instead of adding cheese, I used cashew nuts to provide creaminess. I also made it with parsley for a light and fresh alternative to a typical basil pesto, but you could easily use basil if you prefer.
The pesto is delicious spread on toast, eaten as a dip, served along-side meats or roasted vegetables or just eaten with a spoon!
Gluten-free | Vegan | Raw
- 1 cup parsley leaves (or basil leaves)
- 1/2 cup raw cashew nuts
- 1/4 cup cold-pressed Siberian cedar nut oil
- Pinch of sea salt
- Process all of the ingredients together in a blender or food processor to get a chunky pesto.
- Taste and season with extra sea salt if desired.
- Store in the fridge.
Makes about 1/2 cup of pesto.