Creamy Pesto
Creamy, fresh, simple and tasty. It is a really easy recipe with only a handful of ingredients. The pesto is not visibly oily and it has a really creamy texture. With the help of your food processor you can have it ready in under 15 minutes.
Ingredients
- 150 g raw cashew nuts soaked in water for 2-3 hours
- 50 g pine nuts pan roast
- 100 g fresh basil (approximately 2 store bought plants)
- 1 1/2 lemon (juice)
- 3 cloves garlic
- 100 ml extra-virgin olive oil
- 1 tsp sea salt
Instructions
- Soak the cashew nuts in room temperature water for 2-3 hours, make sure all cashews are covered by water while soaking. Then drain (remove water).Soaking the cashew nuts in water for 2-3 hours makes them softer and is so important for getting that creamy texture.
- Lightly roast the pine nuts in a dry frying pan on low-medium heat until golden brown, this brings out the nutty flavor. Make sure to "shake the pan" frequently. When the pine nuts are done place them in a small cup or similar.
- Mix all the ingredients, including the cashew nuts and pine nuts, in your nutriblender/mixer until creamy. Note that you may have to remove the lid and stir a couple of times to ensure that all ingredients are mixed and that you achieve that super creamy texture.Using fresh herbs is an absolute must. You can use the stems of the plant as well, not just the fresh basil leaves. Everything is going in the mixer so there is no need to let anything go to waste. Make sure to save a beautiful looking basil leave or two for garnishing.The fresh lemon juice adds a lot of freshness to the pesto.
Tried this recipe?Let me know how it was!