PARSLEY + CASHEW PESTO
MAKES APPROX. 1.5 CUPS | GLUTEN FREE
Making your own pesto is a game-changer. When I used to think of pesto, I’d get flashbacks to pungent bottled, brown basil pasta sauce drowning fettuccini or overcooked potatoes. Selecting fresh herbs, good quality extra virgin olive oil and parmesan cheese, roasting your own nuts and controlling how far you blend the ingredients makes all the difference. Not your standard basil and pine nut combo, I’m a big fan of experimenting with different herbs/leafy greens and nuts or seeds. Once you’re comfortable with the process, why not try a rocket and macadamia pesto, spinach and pepita or make it a little exotic with different spices or aromatics i.e. chilli, mustard seeds, coriander etc!
2 cups fresh parsley, roughly chopped
1/2 cup roasted cashews
1/2 cup parmesan cheese, grated
1 clove garlic, sliced
1/2 cup extra virgin olive oil
3-4 tbsp fresh lemon juice
Salt and pepper
Place parsley, cashews, parmesan and garlic into a food processor. Blend until finely chopped.
Add olive oil and lemon juice and mix together well.Season pesto to taste with salt and pepper.
Use immediately, or store in an airtight container or sterilised jar by covering with a little extra olive oil. Pesto will keep in the refrigerator for several weeks.
Bring a large saucepan of water to boil. Add 1 tbsp salt. Place 1 cup risoni into the water. Cook, stirring occasionally for 12 minutes. Drain. Stir through 4 tbsp of parsley and cashew pesto. Serve warm with a little extra parmesan, or chill for a delicious side-salad.