Few ingredients are needed for a pesto, yet it always packs a punch and can transform any dish. Add it pasta, spread on sandwiches, use as a pizza sauce, as a dip, stir through scrambled eggs, the uses of pesto are pretty much endless; anything goes.
I like to play around with my pesto recipes, using different nuts, seeds and herbs and this could be my favourite version one to date. It’s pretty much a standard basil pesto recipe yet I used cashew nuts instead of pine nuts and kept it dairy free omitting the parmesan.
Basil is believed to have anti-bacterial and anti-inflammatory properties as well as a good source of anti-oxidants. Due to the volatile oils contained in basil, it is best to add it to the end of cooking to retain its flavour and its beneficial qualities.
-large bunch of basil leaves (approx. 25g), washed
-1 garlic clove, peeled and roughly chopped
-juice of 1/2 a lemon
-1/4 cup of extra virgin olive oil
-3 Tbsp. raw cashew nuts
-salt & pepper to taste
How To Make
Place all ingredients in a small blender and blend until the desired consistency. I prefer to leave mine with some texture from the cashew nuts but you can blend for longer for a smoother finish.
Store in an airtight container in the refrigerator for up to 4 days.