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My recipe for basil-cashew pesto

Marleen · · 3 min lezen

My recipe for basil-cashew pesto

This week I'm making orecchiette pasta with plenty of vegetables and sun-ripened Taggiasche olives. I roast the vegetables (including aubergine, courgette, and red pepper) in the oven with sage and thyme.

A fun detail is that the name of the shell-shaped orecchiette literally means "little ears". The homemade pesto made from basil and cashews adds a kick to this dish. What’s special about the pesto is that it contains no garlic, making it not too overpowering in flavour.

 

I often make pesto with cashews, as they are slightly less fatty than pine nuts and contain more fibre. This pesto is also perfect as a dip for a picnic or barbecue.

 

Would you like to try making pesto yourself? Below you will find my recipe.

 

Recipe for 700 grams

For this recipe, it is preferable to use a food processor, although it can also be done with a hand blender. Add the following ingredients to the bowl of the food processor or hand blender in this order:

130 grams fresh basil leaves 170 grams unsalted cashews 140 grams grated Parmesan cheese

 

Turn on the machine and while the blade is running, slowly add:

260 grams sunflower oil

Keep the machine running until you reach the desired coarseness of the pesto. Don’t blend for too long, as the pesto will become very soft and runny, but also don’t blend for too short a time, as there will be large pieces of cashew. Season with pepper and salt, and your pesto is ready!

 

3 tips to keep the pesto fresh for a week:

  • Store the pesto in a clean, sealed container in the fridge
  • After use, pour a little olive oil over the pesto to seal it off from oxygen
  • Stir the pesto before use and always use a clean spoon or knife for the pesto

 

Enjoy your meal,

By: Marleen

Categories: General

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