There
are a few pesto recipes available on my blog if you go far back enough, however
I am happy to say that this one is my very own recipe. I use the least amount
of olive oil that I can (2 tablespoons) which does give the pesto a rougher
quality, which I do prefer to the creamier texture of some store-bought pesto.
As my partner loathes pine nuts (how can you possibly hate them?) I used
cashews as the nut base. Do not go crazy with the lime juice as anymore than 2
tablespoons will give the pesto a runny quality. Since experimenting with this
pesto a month or so ago, I have made it half a dozen times. It has become a
wonderful addition to several dishes; I have used it in Eggplant Parmigiana, as
a sauce for poached eggs and as a topping on corn & rice crackers. If you
make a big batch it can be stored in the fridge for 4 days in an air-tight
container. I find that there is something so primordial about making one's one sauce from scratch and I intend to do it more.
INGREDIENTS
COOKING
1. Bring a large saucepan of water to the boil with a generous pinch of salt. Pour the pasta in the boiling water and stir occasionally for 8-10 minutes or until tender. Remove from heat and drain well with cold water.
2. Meanwhile, place basil leaves, cashews, garlic, pinch of sea salt and lime juice in a food processor. Process on medium speed until well mixed. Add 1 teaspoon olive oil at a time until you have used 2 tablespoons. When the oil has been combined, remove pesto from the processor and serve a generous dollop on top of one quarter of the pasta. Serve immediately.
Serves / 4
Total Preparation time / 10 minutes
Total Cooking time / 15 minutes
- 400g Sam Mills gluten-free corn pasta
- 1 large bunch basil leaves, washed & stems removed
- 1/4 cup raw and unsalted cashews
- 2 garlic cloves, finely chopped
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- sea salt
COOKING
1. Bring a large saucepan of water to the boil with a generous pinch of salt. Pour the pasta in the boiling water and stir occasionally for 8-10 minutes or until tender. Remove from heat and drain well with cold water.
2. Meanwhile, place basil leaves, cashews, garlic, pinch of sea salt and lime juice in a food processor. Process on medium speed until well mixed. Add 1 teaspoon olive oil at a time until you have used 2 tablespoons. When the oil has been combined, remove pesto from the processor and serve a generous dollop on top of one quarter of the pasta. Serve immediately.
Serves / 4
Total Preparation time / 10 minutes
Total Cooking time / 15 minutes
x E
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