Basil pestoPrint Recipe
- 15 oz / 500 gm basil leaves
- 1 oz / 150 gm coriander leaves
- Juice of one lemon
- 1 teaspoon salt
- 1 teaspoon honey
- 3.5 oz / 100 gm cashew nuts
- 3/4 cup olive oil
Place all liquid ingredients into a blender than all the leaves, salts and nuts.
Start the liquefier at low speed and then rev to the max until all ingredients are a smooth consistency.
Taste it and add extra salt, honey or lemon according to your taste.
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Every time after you use the Basil pesto pour some oil to cover the top layer and store in the refrigerator. This way it will keep for two to three weeks unless you don't finish it in two days.