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Thursday, 20 October 2016

Basil & Cashew ‘Flavour Burst’ Pesto

Recipe By: Miriam Borys Busby 

Yield:  12  portions


1 lb. fresh basil
1/2 cup raw cashews 
1 garlic glove (large)
1 tsp. salt
1/2 tsp. pepper
1/4 cup olive oil


Wash basil in cold water to remove any grit and spin dry.
Remove large stems first and then add to the food processor. 
Add all the ingredients to the food processor. You might find that you have to process the basil in two batches.
Process until pureed to a smooth consistency. 
Spoon into a clean ice cube tray to freeze.
Once frozen solid remove from the ice cube tray and store in a freezer bag in the freezer until needed.
Use this delicious favour burst pesto as a  pasta topping, for salad dressing, over chicken or to add flavour to soups.

Miriam's Time Saving Tip♥  Make ahead and freeze so the you always have your fresh pesto available on those days you want a simple quick meal.

‘Cooking Uncovered’ © all rights reserved

Chef Miriam Borys Busby, B.Ed., MA.
'Cooking Uncovered'

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