The Perfect Pesto
The beauty of pesto is that it’s a forgiving recipe, open to adaptation using different herbs beyond basil, a variety of nuts and add-ins. This is my version of perfect pesto recipe using cashews for creaminess; parsley for a fragrant hit and oregano for a mild peppery punch!
Ingredients
- ½ cup cashews
- 2 cups fresh basil leaves
- ½ cup fresh parsley
- ½ cup grated parmesan
- ½ cup olive oil + more as required
- 3 small garlic cloves
- 1 tsp dried oregano
- 1 tbsp fresh lemon juice
- ½ tsp sea salt
- a few grinds of black pepper
Instructions
- Toast the cashews in a dry skillet on medium heat for 2-3 minutes, stirring continuously. Remove and allow them to cool before adding to the food processor/ blender. Add the garlic and parmesan, blitzing everything together.
- Next add the basil and parsley and blitz again, before streaming in the olive oil until the pesto comes together in a paste with your desired consistency. You can add a bit more olive oil if you prefer a looser texture.
- Add the lime juice, salt and pepper at the end to season. Store refrigerated in a sealed jar.
