This simple basil pesto is made without pine nuts, instead it uses cashews which gives it a creamy texture. It's full of extra bold flavour thanks to freshly grated Parmesan cheese. Enjoy it with linguine or your favourite pasta shapes.
Ingreadient:
- ⅓ cup raw cashews
- 2 cups fresh basil leaves
- 1 cup fresh parsley leaves
- 1 garlic clove, crushed
- ½ cup (60 g) Perfect Italiano™ Extra Sharp Parmesan
- ⅔ cup (165 ml) olive oil
- 300 g dried linguine
- ½ cup (120 g) Perfect Italiano™ Extra Sharp Parmesan, to serve
Direction:
- To make pesto, place cashews, basil, parsley, garlic, Parmesan & olive oil into a food processor. Process until smooth. Season with sea salt & black pepper
- Cook linguine in a large saucepan of boiling, salted water for about 10 minutes, or until tender. Drain & toss with the pesto
- Serve sprinkled with ½ cup (60 g) of Parmesan to serve
