Basil & Cashew Pesto

5m
Prep Time
5m
Cook Time
10m
Ready In


"I had an abundance of basil to use up. I decided to make some pesto, but when I was at the supermarket saw the price of pine nuts and thought that cashew might substitute well. They add a creaminess to the pesto which was really lovely. I mixed this through with pasta, my daughter had it with cheese and crackers. I am sure I will find many different ways to use this."

Original is 4 servings

Nutritional

  • Serving Size: 1 (85 g)
  • Calories 385.6
  • Total Fat - 37.6 g
  • Saturated Fat - 6.9 g
  • Cholesterol - 7.9 mg
  • Sodium - 213.5 mg
  • Total Carbohydrate - 7.9 g
  • Dietary Fiber - 1.1 g
  • Sugars - 1.3 g
  • Protein - 7.1 g
  • Calcium - 163.2 mg
  • Iron - 1.7 mg
  • Vitamin C - 9.7 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Place basil, cashews, parmesan, garlic and lime juice in a food processor. Pulse until chopped. With motor running, gradually add oil. Process until well combined. (You may like to add more oil if you like your pesto thinner).

Step 2

Place in an airtight container and refrigerate for up to 4 days.

Tips


No special items needed.

0 Reviews

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