• Leanne Fullwood

Red Pepper and Cashew Pesto


I don’t know many kitchen cupboards that don’t have a jar of shop-bought pesto loitering in the cupboards for a speedy, simple dinner idea. You can simply serve with pasta or gnocchi but I also love to add pesto to stuffed chicken, Bolognese sauces or onto a pizza for an extra punch of flavour!

I’ve been making my own green pesto for a long time now and it genuinely doesn’t even come close to anything out of a jar!! Most importantly, its so easy to make!!! All you need is a handful of ingredients and a blender. You can store it in the fridge in an airtight jar and help yourself whenever you need a quick meal or just fancy adding it to any of your favourite Italian dishes.


I love this pesto as it’s something a bit different to a conventional green pesto and really packs a punch with flavour!! Why not give it a go?

Red pepper and Cashew pesto

Makes 6-8 servings

Ingredients

2 garlic cloves

100g antipasti peppers

70g sun dried tomatoes

Handful of fresh basil

50-100ml rapeseed oil

50g cashews

50g walnuts (or just use 100g cashews)

70g grated Parmesan

Freshly ground salt and pepper


Method:


1. In a blender, add the garlic, anti pasti peppers, sun dried tomatoes and 50ml rapeseed oil. Blitz together until smooth.


2. Add the cashews and walnuts and pulse the blender several times to break up the nuts into the pesto but still leave a bit of nutty texture. Add more rapeseed oil for desired consistency.


3. Stir through the Parmesan and season to taste with salt and pepper.

Store in an airtight jar (I fill my jar with boiling water for a minute or two and then empty to ensure it is completely clean). Cover with a thin layer of oil and store in the fridge for up to two weeks!





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