I made pesto for the first time last week and it turned out really well, so i thought i'd share the recipe. I had a look at several recipes but changed things around a little and used less oil than most suggested. You can play around with the measurements to suit your tastes and available ingredients.
Ingredients: (This makes a fairly large batch, halve all ingredients if you only want enough for one meal)
(You will need a food processor)
2 x bunches fresh basil
1 x bunch fresh rocket
1/2 cup raw cashews
1/2 cup raw pine nuts
2 cloves of garlic, roughly chopped
1 tblsp salt
1/4 cup olive oil
(i used about this much, but didn't actually measure it as i just poured from the bottle until the right consistency was achieved. I also used "extra light" olive oil).
1/2 cup grated parmesan
(i used pre-grated, next time i will grate it myself as i think the flavour will be nicer that way).
Method:
1) Remove the leaves from the washed basil and rocket, and discard the stems. Place the cashews, pine nuts, garlic, salt and half of the basil and rocket leaves in the food processor, and blend on low until combined.
2) Add the rest of the basil and rocket and blend on low again.
3) While the food processor is set to low, gradually add the olive oil.
4) Stir the parmesan through the pesto and it's ready to use!
This pesto tastes great with chicken, spread on sandwiches, as a sauce for pasta, in salads or on veggies..the possibilities are endless!
If you'd like to store the pesto for a few days, pour a thin layer of olive oil over it and keep in an airtight container.
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