CHEAT’S BASIL PESTO
“Lockdown day #28 – freshly made basil pesto for mid-morning Caprese sandwiches (tomato, pesto & mozzarella). I used the stalks and leaves of the basil; no point wasting any of the great flavour. This cheat’s basil pesto happens when you use what you’ve got or can get during lockdown 2020.”
- 3 x 40 g packets of fresh basil leaves
- 100 g roasted and salted cashew nuts (chop in coffee bean grinder till it looks like coarse breadcrumbs)
- 80 g Dutch Boerenkaas (or Parmesan), finely grated
- 1 clove garlic, finely grated
- ± 150 ml olive oil
- salt and freshly ground pepper, to taste
Put basil into food processor. Add half the olive oil, garlic, ground cashews and blend until a paste forms. Add cheese and a bit more oil until it is a consistency you like. Blend through and check taste. Add more salt if necessary and a good squeeze of the pepper grinder. Spoon into a glass jar and cover top with olive oil to seal. Screw lid on and keep in fridge. Use with any meats, chicken or fish. Great spread on a sandwich with tomato and Mozzarella. Or mixed with mayonnaise as a sandwich spread.
Note:
It works very well with the cashews if you can’t get pine nuts or they are too expensive. I have used pumpkin seeds, macadamia and pecans before and all work well. I was surprised at how well the Dutch Boerenkaas replaced the parmesan. Would do that again.
Recipe and photo: Elsabie Templeton
