Basil Pesto


This pesto recipe is extremely easy and so yummy! You can either keep the pesto in the fridge (it keeps for up to a week) or cover with a layer of oil and freeze, which is great when making big batches.
You can taste the garlic in the pesto which i love but if you don't love the taste of raw garlic you could cook it before hand (roast or flash fry) and/or add less garlic.

Ingredients

1/2 cup of cashews (soaked in water for 1-4 hours, then drained)
2 spring onions (ends chopped off)
2 garlic gloves (peeled)
2 cups of basil leaves
3 tablespoons of olive oil
The juice of 1 lemon
Salt and pepper

Method

1. Place all ingredients into a blender or food processor and blend until smooth.

2. Store in a sealed container in the fridge for up to a week.

Enjoy x

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