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
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.
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.