Fancy a pesto with a bit of bite and a smooth, creamy texture? This pesto never fails to impress even though it has no dairy. The taste and the bouquet of this pesto will have you coming back for seconds. Makes 400g. Rating – Very easy.
1 Large Bunch of Organic Bush Basil
3/4 cup of organic olive oil
2 tablespoons of pine nuts
100 g Raw Cashews
3 Large cloves of garlic
1 – 1 1/2 teaspoons of Fine Celtic salt
- Soak the cashews in a bowl of water for half and hour so they are still slightly crunchy.
- Put basil leaves into food processor bowl. This can take some time so have a seat. If you have school aged children this is a great way to get them involved in preparing their meal.
- Add oil, garlic, pine nuts, drained cashews and 1 teaspoon of the salt. Start the processor, blend until smooth. Check saltiness. Add another 1/2 teaspoon if required (I find I do).
Serve mixed though pasta as a quick and easy entree. Use with raw vegetables as a dip. Use instead of butter to make lively sandwiches.
Mark’s suggestion: Spread on toast with a poached egg.