Each gardening season I experiment with pesto recipes. They are always variations on the classic Ligurian recipe. This version uses cashews, which adds a richness to the pesto recipe. Although purists use a mortar and pestl, I’ve chosen to take advantage of my food processor. For this version I chose the grassy and peppery Cobram Estate Hojiblanca as my olive oil.
Needed for this recipe:
1/4 teaspoon coarse salt
1/3 cup cashews (unsalted)
1 clove of garlic, grated on a zester or crushed
4 cups of fresh basil leaves (loosely packed)
6-8 Tablespoons Sunshine Coast Olive Oil Co. Medium Intensity Extra Virgin Olive Oil
1/4 cup freshly grated Parmesan cheese
In a food processor, spin salt and cashews until a fine meal is formed, about 30 seconds Add garlic and spin again.
Add basil leaves, and spin another 30 seconds until all the leaves are finely chopped.
With food processor running on low, drizzle in the olive oil. Add enough to form a very moist pesto.
Add Parmesan cheese and spin again.
Use in chicken pesto, on pasta, in sandwiches or on pizza.