Friday, 15 November 2013

Perfecto Pesto

Got asked this morning, how I do this, so thought... geeeeez, I better remember now and would share with y'all.

Have recently started making up some yummy big batches of pesto as we've had an abundance of delicious basil growing in the garden. We all love it in this household. I've mixed up the recipe a bit and instead of pine nuts (which I LOVE) have been using cashews instead (which I also LOVE). Reason? The good old cashew is delicious and creamy and cheaper then a tiny pack of pines.

Also started adding some parsley to the concoction, which adds another flavour and is packed with goodness. I read somewhere the other week that parsley offers as good a punch of nutritional good stuff as kale. Go parsley! I usually use a combo of flat leaf and curly as we have both growing here.

So, it goes something like this:


1 & a half cups of fresh basil (completely stuff it in the cup... use LOTS)
Half a cup of parsley (same principle as above)
1 cup of cashews
2 small garlic cloves (some peeps might omit this, but we like a little)
Lots of shredded parmesan* cheese. Approx 70gms
* Try not to buy your parmasen already usually has horrible preservatives added to keep it 'fresh'
About quarter of a cup of good quality, first cold pressed, extra virgin olive oil
Good quality sea salt to taste


Stick your leaves, garlic, nuts and cheese in your food processor or good blender (if you like me don't have a food processor!) and blitz it up, gradually pouring in your oil with a pinch of salt to taste. From here I might add in a bit more oil, nuts, leaves..just taste and adjust to your liking.

If you have lots of basil and parsley, I'd recommend doubling the batch, which is what I did last Saturday, to be used throughout the week. We've had it on pasta, on sourdough, in cheese and salad sandwiches, with salad and straight on the spoon. Yes we love it :)

Enjoy and let me know how it turns out! Love to hear any other ways as well, that you make yours?

Pesto on sourdough. The Bear's lunch yesterday

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