Cashew Pesto

Ingredients

  • 2 cups fresh basil leaves
  • 1 cup roasted cashews
  • 2 garlic cloves, crushed
  • 50g parmesan, finely grated
  • 1/3 cup olive oil
  • 2 tablespoons water
  • Salt & Pepper

Method

  1. Place all ingredients into a food processor
  2. Blend into a smooth paste
  3. Check seasoning; add more s&p if needed
  4. Transfer into an airtight jar and store in the fridge

Notes

Lasts around 2 weeks in the fridge, or freeze for up to a year