A quick lunch for a lazy Saturday.
Great way to use up the CNY cashew nuts too.
Recipe for pesto
2 large handful of basil leaves
1 large handful of coriander
1/4 cup of cashew nuts (or any other nuts really)
2 cloves garlic
1/4 cup grated parmesan
a pinch of salt
extra virgin olive oil
Roughly chop garlic and nuts. Add the herbs and chop rather finely. Transfer to a mortar and pestle (in batches) and grind/pound until desired smoothness. Transfer into a bowl and mix in salt, parmesan and about 2 tablespoon of extra virgin olive oil. Taste and add more salt if necessary. Lightly press down the pesto to slightly compactify it. Add more olive oil until it just cover the pesto. Cover the bowl in cling wrap and keep in the fridge until ready to use.