This pesto is so quick to make that its perfect for a weekday meal when time is tight. Much lighter and healthier than shop bought pesto but just as flavourful. Its perfect stirred through hot pasta, used as a base on a mozzarella and basil baguette or in my Pork & Pesto burgers (recipe coming soon).
Preparation Time: 5 minutes
Serves: 4
Ingredients
300 g jar roasted red peppers
1/2 bunch fresh parsley
75 g unsalted cashew nuts
1 large garlic clove
2 tbsp olive oil
50 g grated Parmesan
Method
1. Add all of the ingredients to a food blender or smoothie maker and blitz until smooth.
2. Add a splash more olive oil if the pesto is too thick.
3. Season to taste with salt and pepper.
4. Serve with fresh pasta and a grating of parmesan, chopped parsley and a drizzle of olive oil.
5. You could try replacing the peppers and parsley with sun-dried tomatoes and fresh basil for an authentic tomato pesto.
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