Basil and Cashew Nut Pesto


This quick and easy side dish can be used as a fresh veggie dip, a sauce for roast chicken, drizzled over salads or spread on cheese for a snack. 

This lasts for about a week in the fridge and freezer well. I often make double and freeze one batch. 

Ingredients:
1/2 cup cashews nuts
1/4 cup finely grated parmesan cheese
2 medium cloves garlic 
1/4 teaspoon pink Himalayan rock salt
2 cups loosely packed fresh basil leaves 
1 tablespoon apple cider vinegar (ACV)
1/2 cup extra virgin olive oil 

Method:
1. Put the cashews, parmesan cheese and garlic cloves into a food processor and pulse until fine. 
2. Add the pink salt to the food processor and pulse for 5 seconds. 
3. Add the basil leaves, apple cider vinegar and olive oil and pulse until well combined. 

Notes:
1. You can ramp up the nut flavour by toasting the cashews nuts before you begin. 
2. If you want a smoother texture you can add more olive oil. 
3. Traditionally lemon juice is used rather than apple cider vinegar.

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