This was a simple pesto recipe I made after I realised my basil plants were about to be demolished by grasshoppers! One plant was already under attack, so there was no other option than to harvest and make pesto. I made this version with cashews and almonds, which I had on hand and are much cheaper than pine nuts (and still very tasty), but you could play around with which nuts you use because the basil really is the star.
3 cups tight packed fresh basil (I also added a handful of fresh oregano, but this is optional)
1/2 cup raw almonds
1/3 cup raw cashews
1/4 cup nutritional yeast flakes (for the cheesiness, see the ingredient pics below)
1/2 tsp salt – or more or less to taste
1/4 cup extra virgin olive oil
1/8 cup water
Method – There are some pictures below which give a better idea, but the basic method is to put everything into a food processor and whiz it all up. That’s it. I had quite a large quantity so I froze it in ice cube trays and then put the little blocks into a bag in the freezer for later use, but I think it would store for up to a week in the fridge if you were able to use it in that time.
Ready to go..
Nutritional yeast flakes – available at most health or bulk food shops (this one from Flannery’s at Chermside)
All whizzed up.
Then into the freezer for longer term storage (once the blocks are frozen I pop them out and they go into a freezer bag). This works really well and means you only have to grow a few basil plants a couple of times a year to have pesto on hand.