Wednesday, February 8, 2012

sicilian nut pesto

sicilian nut pesto
You can use this pretty much anywhere you’d normally use pesto.
Stirred through pasta, on top of soup, as a sandwich spread, eating
it straight from the jar – so many options.
Feel free to use different nuts, or even a combination. Almonds and
hazelnuts are good as are a few pinenuts, Will keep in the fridge for
a week or so.
makes a bit over a cup
1 bunch basil, leaves picked
1 – 2 cloves garlic, peeled & chopped
1 cup cashews
1/2 cup extra virgin olive oil
squeeze lemon Whizz basil, garlic and cashews in a food processor
until finely chopped. Add oil and stir until combined. Taste and season with salt, pepper and a squeeze of lemon for freshness.

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