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When I make basil pesto, I like to add some spinach, parsley, kale or rocket. It gives a beautiful green colour to the pesto. I never add pine nuts to my pesto. I like to use  roasted cashew nuts  for my pesto recipes. 

Preparations time: 10 mins.
makes 440 g
100 g fresh basil leaves
50 g  fresh rocket leaves
100 g roasted cashew-nuts
60 g grated parmesan cheese
1 peeled very small garlic clove 
250 ml cooking Oil ( I used red island extra virgin olive oil)
1/2 level tsp ground Himalayan salt or choice of salt
1/2 level tsp freshly ground black pepper 
1& 1/2  tbs fresh lime or lemon juice 
1. Place basil, rocket, garlic, nuts and oil in a food processor. Press the pulse button  5 to 7 times. Until desired consistency, not a puree.
2. Scrape the mixture into a bowl, mix with parmesan cheese, lime juice, salt and black pepper.
Hints & Tips;
Keep adding more cheese, lime juice and oil until you are happy with the taste and consistency.   
Store in refrigerator up to a week.
Before store in, sprinkle some cooking oil, over the pesto surface, cover with cling wrap and push down the cling wrap over the pesto surface. This prevents the color change(blackness dark color) of the pesto. Then close with lid or another layer of cling wrap and keep in refrigerator.