This recipe will make around 1kg of pesto – perfect to use with all of our thriving basil plants. I’m going to use some of this batch to make a Prawn and Pesto Linguine for dinner – then the rest in the freezer.
200 g Parmesan cheese, cubed
30 g garlic cloves
400 g unsalted roasted cashews
75 g basil leaves (stalks removed) – around 4 large stalks
30 g lemon juice
300 g extra virgin olive oil
Chop Parmesan and garlic at Speed 8 for 10 seconds.
Add the cashews, basil and lemon juice and mill at Speed 6 for 1 – 2 minutes until smooth using the TM Spatula to mix.
Add the olive oil and mix at Speed 6 for 30 seconds.
Store in clean jars or TM Essentials Reusable Pouches in the fridge or freezer.
Perfect with pasta, as a dip, on pizza, with salad dressings or in soup.
Get your Reusable Pouches here