Basil and Cashew Pesto

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
Pinch salt
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

Basil and Cashew Pesto

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