- 1 raw cashews nuts
- 1 fresh basil
- 30 g Parmesan cheese, grated/powdered
- 50 ml olive oil, just enough to cover ingredients
- 2 T garlic cloves, minced
- 1/2 t cayenne pepper, pinch
- 1/2 2 salt, pinch
I've used every opportunity possible to make my favourite foods using simple ingredients at home. It's more cost effective than buying the desired item from the shelf and you're in control of the ingredients, something I'm really passionate about. So let's get into this easy pesto recipe which I'm sure you'll be adding to your favourite meal or as a spread on your morning bagel.
What you need:
Cashews/Walnuts (because pine nuts are expensive)
Parmesan Cheese (optional)
Extra Virgin Olive Oil
2tsp minced garlic (2cloves)
Cayenne Pepper and Parsley (optional)
Wash your basil with cold water and add it to your blender. Next chop your garlic as fine as you want or just add 2 teaspoons of minced garlic on top of the basil. I open up the nuts and parmesan cheese and just pop that into the blender as well. Finally, I add 100ml of olive oil and sprinkle over my desired amount of salt, pepper and my ultimate favourite spice, cayenne pepper.
Pop the lid onto the blender and mix for a good minute or until you're happy with the consistency. Use a wooden spoon to scrape the sides of your blender if you have ingredients trying to escape the blades and then continue to blend once more.
NB. Please turn your blender off at the wall plug when doing this, accidents happen very fast.
I used a glass jar to store my pesto in. Pesto should be consumed within a week and I'd suggest using a clean utensil each time you scoop it out of the jar. If you make a large amount and would like to store it, you're welcome to place it into food safe bags or containers and store it in your freezer.