Ingredients
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.
- 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.
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