– A handful of cashew nuts (preferable soaked over night in water)
– One basil plant
– One big glove of garlic
– About 1 dl of olive oil
– 1/2 teaspoon pepper, pinch of thyme, pinch of Himalayan salt
– 1/2 dl grated Parmesan cheese (leave out for a vegan version)
Preparation couldn’t be any easier: Mix all the ingredients in a blender or mortar & pestle. Delicious as a pasta sauce, sprinkled over salad or a sandwich. Try adding some pesto on roasted vegetables, to bread dough or to garnish a soup. Store in the fridge and consume within 4 days.