Basil Pesto
Difficulty: Easy
A quick and easy dinner packed full of flavour and vegetable goodness. You will need to have my pesto made and ready for this dish. The addition of the mint leaves adds a fresh flavour to the pesto but you can leave it out if you prefer.
INGREDIENTS
- 100g parmesan cheese (cut into 3cm pieces for thermal method or grated for traditional method)
- 100g fresh basil, leaves only
- 50g cashew nuts (salted or unsalted)
- 2 cloves garlic (crushed for traditional method)
- 170g extra virgin olive oil
Directions
Thermal Method
- Place parmesan cheese in bowl and grate for 10 seconds, speed 10.
- Add in remaining ingredients in this order, basil leaves, cashew nuts, garlic and olive oil. Chop for 10 seconds, speed 6. Scrape down the sides of the bowl with a spatula. Chop for a further 10 seconds, speed 6 for a smoother consistency. Season with salt and pepper.
- Transfer to a sealable jar and store in the fridge for up to 2 weeks or use immediately.
Traditional Method
- Prepare all your ingredients as listed.
- Place all your prepared ingredients into a food processor or blender and process or pulse until desired consistency has been achieved.
- Season with salt and pepper.
- Transfer to a sealable jar and store in the fridge for up to 2 weeks or use immediately.