(1) TAKE – preparation
– Cashew
and let them soak in water, if you can over night. But 1-2 h will also do the trick.
(2) TAKE
decide between two options for the base, spinach VS basil
– spinach OR basil
– rocket (half of the amount of base)
– onion (1-2, depending on size, cut in smaller cubes for the food processor)
– garlic (1-2, depending on size, cut in smaller cubes for the food processor)
– yeast flakes (a hand full)
– soaked cashew nuts (1-2 hands)
– salt
– oil (decent amount! Choose your oil wisely, try to avoid processed oil.)
mix everything in a food processor together, step by step. You can also add the salt when everything is mixed, to get a better feeling for the right amount.
(3) TAKE – options
– Chili
– dried tomatoes and/or oregano with the basil base
– try rocket as a base and add some rosemary
DONE.
WHAT TO SERVE IT WITH
Bread + basil/rocket pesto!
Even better toasted, add some fresh tomato, try it!
Spaghetti + basil pesto
Serve it with rocket or basil leaves and some roasted cashews, along with fresh or dried tomatoes. Try capers or filled pepper!
Spaghetti + spinach pesto
Try it with peas, broccoli or corn.
FACTS.
Pesto was originally prepared in Italy, Genoa. Garlic, basil and (roasted) pine nuts blended with Parmesan cheese and olive oil. That’s it.