Pesto! …… I have a crazy, out of control basil plant so I’m forever making it. I don’t stick to the traditional recipe as I’m not a fan of pine nuts, I use roasted cashews instead, but I have used sunflower seeds, pepitas and even walnuts. The basil can be substituted or even mixed with kale or baby spinach.My style of pesto is on the chunky side and not as basily -is that a word? as the store bought ones. You will need a food processor or a mini one (you will just have to do it in batches or just halve or quarter the recipe) lots of basil, cashews, garlic, lemon and the ever so popular parmesan cheese. The recipe makes 1 3/4 cups- I know weird quantity? To store your pesto, place in a sealed jar with a layer of oil on the top, it will last 2 weeks in the fridge. Don’t forget every time you use some, replace the top with a little oil, this stops it from browning. I have frozen the pesto and it will last up to 2 months.
Cashew Basil Pesto
2 cups of basil, firmly packed
3/4 cup rice bran oil
80g parmesan, roughly chopped
4 garlic cloves, smashed and roughly chopped
1 cup roasted cashews
juice of half a lemon
salt and pepper
- Place the basil and a drizzle of the oil into the food processor, pulse a couple of times till combined.
- Add the parmesan, garlic and cashews, blitz until nice and chunky, add the lemon juice and season with salt and pepper.
- Store in a sealed jar in the fridge.