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This recipe was uploaded by Danny
This is a Classic Pesto, but the chashews remove the oliy taste of Pine nuts and add a sweetness and texture that harmonises the oil (there is a lot of that) and the Basil. Once made it can be stored under oil for days. It is totally yummy, enjoy!
Wrap the garlic in tin foil and bake in the oven. This will be done when you the garlic is soft. Be careful when you peel the skin of each bulb of garlic as it can be quite hot. Roast the Cashew nuts in the oven and be careful not to burn them. Let them cool. Then whizz up the chashew nuts and parmesan cheese adding some good quality olive oil until it is all mixed together. The add the garlic and mix again adding some more olive oil if you need to. Finally add the basil leaves, mix, and add enough olive oil until you get the mixture that you desire. Salt and pepper to taste!