Ah, pesto. One of life’s true indulgences that really does excite the most tender of tastebuds. Fresh basil, garlic, olive oil, and usually accompanied with a heap of cheese, far too much salt, and oil that’s more than likely not extra virgin. Sorry to kill your buzz.
But it’s not for too long, hopefully, as this recipe for a gorgeous homemade pesto eliminates the few bad things about pesto, but manages to keep all that tasty flavour we love so much.
Plus, it’s insanely easy. So easy in fact, you’ll be done in 2.5 seconds flat.
Here’s what you need…
1 x large bunch of basil. I happen to have a whole 3 plants in the garden, which means it’s organic, and fresh, but if you don’t, no probs at all. Stick with the bought bunch.
1 x small handful of raw cashew nuts
1 x small handful of raw almonds
1 x garlic clove
2 x good glugs of your best extra virgin olive oil. Or hemp oil, of which I am currently obsessing over.
salt and pepper to taste
And here’s what you need to do…
Step 1: Throw the nuts and garlic into a blender, Cuisineart, food processor, etc. and blend like a demon until nicely crushed, but not completely flattened.
Step 2: Add basil and S&P, and give another whirl.
Step 3: Put in bowl, glug oil over the top, squeeze some lemon on it if you wish.
Step 4: BOG IN!!
Here’s the visual (which strangely makes it look a lot like guac)…