For the love of cooking and to always be able to whip up something super easy yet yummilicious, I always have a jar or two of my homemade basil pesto readily available in my refrigerator. Here’s how you can make my Presto Pesto in minutes!
125 g Basil, leaves only
200 g cashew nuts
3 cloves of garlic
2 cups parmesan, grated
1 .5 cups extra virgin olive oil
Place basil, cashew nuts and garlic into a chopper and chop it coursely. Next, mix it with parmesan in a bowl and add the oil. Stir them all together to mix it well and place them in sterilized jars. They should last for a couple of weeks. Simple, innit?!!