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.
Ingredients
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
Method
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
Tips & Hints
Freeze any left-over pesto sauce in a glass jar or plastic container.
