Is there anything more redolent of summer than the sweet and garlicky green gorgeousness of Basil Pesto? In our family, there is never enough Basil or Pesto, and I always try and put a few tubs in the freezer at the end of summer so in deep mid winter I can surprise and delight my boys with a feast of Pesto Pasta.
Basil is SO easy to grow in Australia, it thrives on neglect and our hot sunny days, so even if you live in a shoebox, put some in a window box or on a balcony and harvest regularly. Basil loves to be cut and harvested and by the time you turn around the following week it will be back with more bounty – it’s a magical herb for passata too!
100g Basil leaves
100g cashews (much cheaper and sweeter than pine nuts!)
35ml lemon juice
2 medium garlic cloves
30g parmesan cheese
150ml olive oil
salt to taste