Basil Pesto
I love basil. It has such a pungent smell to it and I grow lots in my garden.
This recipe is super simple and so versitile. Use it as a dip, add it to your eggs and avocado in the morning or slather it on your chicken with a fresh salad. You cant really go wrong.
This is a recipe is staple in our house and when basil is in season I make a lot of it.
I hope you enjoy.
INGREDIENTS
5 cups of basil, washed and spun dry
5 large tablespoon of raw cashews
Boiling water to cover cashews
Pinch of celtic salt or your choice of salt
2 lemons, juiced*
5 tablespoons of yeast flakes
5 tablespoons of olive oil
NOTES
Recipe make about 400 grams of pesto.
*you can reduce the lemon juice to just one lemon and then add in more to desired taste, If you use juice from one lemon adjust with a bit of water for consistency.
If you don’t need it to be dairy free you can add some grated parmesan cheese instead of yeast flakes.
METHOD
Place cashews in a small bowl and cover with boiling water and let soak for at least half an hour to soften.
In a blender or thermomix add the spinach, cashews, salt, lemon juice, teast flakes and olive oil.
3. Blend until smooth
4. Place pesto in a glass jar and store for up to one week, if it lasts that long.
I would love to know if you make this recipe what you have used it with.
My favourite way of having it is with half an avocado a good spread of pesto topped with fresh eggs from my hens and a pinch of salt and pepper.
Jennie x