Author Topic: Basil and Cashew Pesto  (Read 6599 times)

Offline TM Essentials

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Basil and Cashew Pesto
« on: March 05, 2015, 08:15:54 am »

This recipe will make around 1kg of pesto.

200 g Parmesan cheese, cubed
30 g garlic cloves
400 g unsalted roasted cashews
75 g basil leaves (stalks removed) -  around 4 large stalks
30 g lemon juice
Pinch salt
300 g extra virgin olive oil

Chop Parmesan and garlic at Speed 8 for 10 seconds.
Add the cashews, basil and lemon juice and mill at Speed 6 for 1 – 2 minutes until smooth using the TM Spatula to mix.
Add the olive oil and mix at Speed 6 for 30 seconds.

Store in clean jars or reusable pouches in the fridge or freezer.
Perfect with pasta, as a dip, on pizza, with salad dressings or in soup.
« Last Edit: March 05, 2015, 08:18:04 am by TM Essentials »
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Offline judydawn

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Re: Basil and Cashew Pesto
« Reply #1 on: March 05, 2015, 08:53:12 am »
That is a lot of pesto TME!!  How long would this keep in the fridge?  I think that amount would last me a lifetime so I would have to give heaps away.
Judy from North Haven, South Australia

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Offline Cornish Cream

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Re: Basil and Cashew Pesto
« Reply #2 on: March 05, 2015, 08:57:10 am »
I love the reusable pouches TM ;D
Denise...Buckinghamshire,U.K.
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Offline TM Essentials

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Re: Basil and Cashew Pesto
« Reply #3 on: March 05, 2015, 01:59:33 pm »
Pesto would last for about 2 weeks in the fridge.
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Offline Deniser

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Re: Basil and Cashew Pesto
« Reply #4 on: March 07, 2015, 04:37:30 am »
If I make a large batch of pesto - I love to share it with friends and I freeze a couple of jars for myself.  Freezes well and still tastes nice and fresh.
You haven't failed at anything until you stop trying.