There are a few things in life that, once you try the ‘real one’, you can never go back. Pesto is definitely one of them. I leave to your imagination the others.
This recipe is a winner on all levels. The yield is fantastic so it can save you money. You can alter the flavour to please the younger members of the family. You can prep the ingredients in advance… or not. It really doesn’t take much time. It only took me a few minutes to make mine after a family swimming session, while the post swimming hanger (hunger + anger) kicked in.
I used half of it mixed with pasta for lunch, decorating with a few extra pine nuts and basil leaves. The rest is in a jar for another day. I hear it lasts for up to 7 days in the fridge and 4 months in the freezer. A no brainer, really.
The only thing is, you really need a good food processor with a powerful blade for this recipe to work and to reach a yummy creamy texture. I used my new love, the Nutribullet. New to me that is, even my very blokey window cleaner looked at me like I had been living on another planet when I mentioned I had bought one.
Hope you enjoy it. Please leave me a comment if you find this useful, or if there’s anything else you’d like to see.
- 1 1/4 cup of fresh basil leaves, filling it with as many leaves as possible
- 1/2 cup of pine nuts. Organic is best
- 1 cup of cashew nuts
- 11/4 cup of olive oil (I used mostly extra virgin olive oil mixed with regular olive oil)
- 1/2 cup of grated parmesan cheese
- 2 garlic cloves, or 1 if very large
- The juice of 2 lemons
- Salt and pepper to taste
Method: Simply add all your ingredients to your blender and blend until you reach the desired consistency.