Basil Pesto

Recipe (from Cookie’s Kitchen)


50 grams cashew nuts or pine nuts - toasted

50-60 grams Parmesan cheese - grated

11/2 cups basil leaves

5 tbsp olive oil

a pinch of salt

1-2 cloves garlic


Add all the ingredients except the oil in a food processor and process it till everything is finely chopped. With the processor running, slowly drizzle the oil so that everything is well combined and you get a pesto with the desired consistency.

To serve: Pesto can be used as a dip or a spread on sandwiches. It makes a great sauce simply add a few teaspoons of pesto to freshly boiled pasta for a simple fuss free meal.