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| Servings: 250 ml


  • 80 g fresh basil leaves, rinsed and dried
  • 50 g raw cashew nuts
  • 80 ml good quality olive oil
  • 125 ml grated Parmesan
  • pinch of salt
  • 2 cloves of garlic, peeled

Put everything into food processor or blender and pulse/process until finely chopped paste with a bit of grainy texture from the nuts.
Spoon into a sterilised glass jar, smooth the top and cover with enough olive oil to seal off the pesto.
Put screw lid on and keep in fridge for about a month. Makes approximately 250 ml pesto.

How to use:
Stir into hot pasta. Serve on platter with cold meats, olives, cheese and ciabatta loaf.
Stir a teaspoon through half a cup of mayonnaise and serve with grilled chicken or fish.
Spread onto hot grilled ciabatta slices and top with cold slices of roast beef.
Mix a teaspoon of pesto into 50 ml of olive oil and drizzle over a Caprese salad (tomato, provolone cheese slices and basil leaves).
It’s got so many uses that I always have a bottle of pesto in the fridge.

Recipe and photo: Elsabie Templeton

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