Basil Cashew Pesto

This is a pretty simple recipe - but good to keep on hand for a whole range of different meals from sandwiches to pasta dishes. Traditionally pesto uses pine nuts, but this one uses cashew nuts as they give a creamier texture (and as a plus point - are cheaper/easier to find!)

You Will Need:

100-150ml Extra Virgin Olive Oil

50g Cashew Nuts

90g Basil

Juice of 1/2 Lemon

50-70g Parmesan Cheese (or equivalent)

2 Garlic Cloves

1. Toast the cashew nuts in a dry frying pan until lightly golden
2. Add the basil, garlic, lemon juice and 100ml of olive oil to a food processor and blend
3. Add grated parmesan and olive oil to desired consistency
4. Place into a tight seal storage jar and top with a thin layer of olive oil

And that's that! This should keep for up to a month if you're using a vacuum seal jar. It's delicious on millions of things including the traditional pasta dishes, but my favourite is to add an extra layer of flavour to toasties!