This is a great standby pesto recipe for when Basil isnt in season, of course you can always swap the Kale for basil or any other fragrant leafy green that you wish too.
This works well as a dip but also as a pasta sauce or accompaniment . We made this recipe using the SMEG Hand blender food processor attachment
METHOD
- Place the cashew nuts in the blade blender bowl of your hand mixer, blitz to a smooth butter / paste.
- Add all the rest of the ingredients into hand blender & mix to desired texture.
- Enjoy on breads, as drops on salads, as a dip, use for stuffing meat dishes.
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Ingredients
1 Cup Roasted Cashew nuts
6 large basil leaves (more or less)
60 gms Baby Spinach & Kale mixed
¼ cup lemon juice
Zest of 1/2 lemon
Pinch of each salt & ground black pepper
60 ml extra virgin olive oil
