It’s been a while since I’ve wanted to cook some pasta with homemade pesto and finally that day has come.
I used almost all of my poor basil plant’s leaves.
It’s worth making your own pesto- it’s tastier, it’s strongly flavored and you know what ingredients it contains.
I forgot to take pictures so the tiny bowl is the leftover pesto after using most of it with the pasta. This is my pesto recipe :
Cashew Basil Pesto
Homemade Cashew Basil Pesto
Homemade Cashew Basil Pesto
Cashew Basil Pesto
Homemade Cashew Basil Pesto
2016-10-17 21:50:03
Serves 4
A dreamy and easy pesto recipe that adds a beautiful savour to your pasta
Total Time
5 min
Ingredients
- 2 little clove garlic cloves, smashed
- 3 chopped handfuls fresh basil
- 1,5 handful cashew nuts
- 1 handful Parmesan cheese, freshly grated
- extra virgin olive oil to your taste
- freshly ground sea salt and black pepper to your taste
- a squeeze of lemon juice
Instructions
- Blend the garlic cloves with a pinch of salt and the basil leaves in a food processor or you can use a pestle and mortar.
- Add the cashews to the mixture and blend again.
- Put the mix into a bowl, add the Parmesan, the olive oil and stir well.
- Season to taste.
- Squeeze some lemon juice at the end, only if you feel like it.
The Artistic Soul http://theartisticsoul.com/
