Makes 1 Cup
Pesto is one of those amazingly simple Italian dishes that tastes divine. Everyone knows what a classic Pesto is; generally made up of: Basil, pine nuts, garlic, lemon juice and olive oil but what a lot of people don’t realise is that there are endless varieties of pesto. Rocket, walnut and ricotta or coriander, lime, chilli, and cashews. You can use any combination you can think of, your imagine is your only limit in creating a world of pesto. Today I’m putting a little spin on the classic Basil Pesto, stay tuned for many more varieties heading this way!
1) Preheat oven to 180 Degrees (or 160 fan forced). Spread cashew nuts on a lined baking try and place in the oven for 5 minutes or until toasted. Remove from the oven and set aside for 10 minutes to cool completely.
2) Place basil, nuts, garlic, cheese, salt and pepper in a mortar and pound with the pestle until you have a paste. Stir through oil and lemon juice then set aside until needed, or place in an air tight container in the fridge.
2) Place basil, nuts, garlic, lemon juice, cheese, salt and pepper in a food processor and process until finely chopped. With the motor still running slowly pour in your olive oil and set aside until needed, or place in an air tight container in the fridge.
Your pesto will last in the fridge for up to 4 days.
Remember the secret to the perfect dish is to cook with love (and a little va va voom) xx