For this Pesto, I use what ever herbs I have in the garden and so it changes every time I make it. This pesto which I made last week had parsley, basil, stinging nettle, nasturtium leaves, thyme, sage, mint, sage, french tarragon. The toasted cashews make the pesto very creamy and most people are surprised to find the pesto is dairy free.
- 4 bunches (300g) herbs
- 5 cloves peeled garlic
- 2 tsp salt
- 200g cashews
- 1 cup olive oil
- 1/4 tsp black pepper
- Juice of 1/2 lemon
- 1/4 cup cold water
- Toast the cashews in a pan until golden. Leave to cool.
- Put cashews, garlic, salt, pepper, lemon juice and 1/2 cup olive oil in a food processor and blend.
- Add herbs and blend.
- While blending slowly add the water and remaining olive oil.
- Taste and add more salt and pepper if needed.