Ingredients
- 2 bunches parsley (I use flat leaf parsley)
- 2 bunches basil
- 2 tablespoons lemon juice
- 30 grams raw unsalted cashews, roasted
- 30 grams pine nuts, roasted
- 20 grams parmesan cheese, grated
- 4 tablespoons extra virgin olive oil
- 1 clove garlic, peeled
- salt and pepper to taste
Author of this recipe
This fresh homemade pesto made with basil and parsley is easy to make. It's perefect as a dip or lightly tossed through a pasta dish or spiralised zucchini noodles.
Preparation
In a food processor, combine the parsley, basil and garlic.
Add the remaining ingredients and process again until the mixture forms a paste.
Serve and enjoy
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