I can’t get enough of this pesto and I love it because it’s so versatile: Delicious spooned over simple pan-fried fish, or a chicken breast… Put a dollop on roast veges… Stuff it inside a chicken breast… Use it as a dip… Mix it up with cream cheese for a more indulgent dip… Or, toss through hot pasta for a quick grown-ups dinner: You get the idea! Alternatively, if you aren’t a coriander fan – simply replace it with another cup of basil. Easy.
By the way, traditionally pesto is made with pinenuts: I never use them, as they are so damned expensive, I don’t feel like remortgaging my house to buy them so I use cashew nuts instead. You can use walnuts too, but I love the taste and the creamy texture you get from using cashews, hence the name of the recipe.
1 cup fresh basil
1 cup coriander (use the stems – all good!)
3 cloves garlic – finely chopped (use two cloves if you aren’t a huge garlic fan)
1/4 c cashew nuts
1/3 c finely grated Parmesan cheese
3/4 oil (I use half olive and half non-flavoured oil – as olive oil on it’s own makes it quite peppery)
1/2 tsp salt
Good grind of black pepper
Step 1: Biff everything in the food processor*, turn it on and blitz it till it’s finely processed. Because of the cashew nuts it will go quite creamy.
Step 2: Transfer to a sterilised jar – keeps in the fridge for a couple of weeks.
*If you don’t have a food processor, make smaller quantities and use a mortar and pestle.