Pesto
Posted by Liz 19 May 2007
from Marianne Cadbury of Just Natural on Park Road
100g basil
50g cashew nuts
25g pine nuts
60g pecorino cheese
40g parmesan
2 cloves garlic
olive oil (amount varies)
Use a food processor with a sharp blade & a large bowl for this recipe. Grind the nuts until fine. Place in a large bowl. Cut the cheese into smallish chunks & feed through the hopper & grind. Add to the nuts. Put the peeled garlic in the processor bowl. Alternately feed the basil & drizzle the olive oil through the hopper until all the basil has been used & you have a runny paste. Add to the cheese & nuts. Thoroughly mix all the ingredients together. Adjust the consistency with more olive oil if needed. Pot up & refrigerate.
Use this pesto on toast with some sun blushed tomatoes, as a coating on hot boiled new potatoes that have been baked whole in a roasting tin with a few spoonfuls of olive oil until golden & tender, & of course with pasta - add black olives, sun blushed tomatoes, extra parmesan & slices of Parma ham.