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Basil and Cashew Pesto

A delicious classic. Perfect with your favourite bread but equally good with sliced veggies like carrot and capsicum. If you have any to spare, add a little extra olive oil to loosen the pesto and stir it through some pasta or quinoa for dinner.

By Kirsten McKechnie

Ingredients:

120g baby spinach

1/2 cup basil leaves

1/2 cup cashews

1/4 cup olive oil

2 tbsp lemon juice

A pinch of salt

1/2 cup finely grated parmesan

To garnish: extra cashews and basil flowers and leaves.

 

Method:

1. Combine all ingredients except for the parmesan in a food processor.

2. Blend until almost smooth and then stir in the parmesan.

3. Spoon into a bowl and garnish with basil flowers, leaves and cashews.

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