I shared one of our pesto creations recently across on my instagram and had lots of request for the recipe! So here goes...
My Creamy Pesto is perfect for the times of the year when fresh basil is growing, but can also be mixed with parsley if you don't have enough basil available. You can also swap out the cashews, for pine nuts, or for a less creamy pesto, swap out for almonds or walnuts. It adds flavour and nutrition to both your favourite dishes and those mundane meals that need a little zest.
Makes 1 cup pesto
2 cups basil leaves
1/2 cup cashews
1/2 cup extra virgin olive oil
1 garlic clove, squashed and diced
Juice of 1 lemon
1/2 tsp salt
What You Need To Do:
Add the ingredients into a food processor and blend until creamy. You may need to stop a few times to scrape down the sides.
Serve a couple of dollops with salad, veggie, rice, (gluten free) pasta or meat dishes... or straight off the spoon as my daughter requests. My favourite way to enjoy my Creamy Pesto is on top of this Veggie Loaf and you can freeze left overs in small moulds to defrost and enjoy later on.