Samim Nosrat’s Pesto Adapted for Kenya!
Samim Nosrat’s Pesto Adapted for Kenya!
Course: Recipes, Main, KidsINGREDIENTS
1/4 cup cashew nuts
1 medium clove garlic, peeled
2 cups tightly packed basil leaves
2/3 cup finely grated parmesan, plus more for serving
1/3 cup finely grated pecorino, or just more parmesan
Sea salt
1/3 cup extra-virgin olive oil, plus more as needed
Directions
- Roast your nuts until they are just golden, and allow to cool.
- If you can, pound the garlic with some of the salt in a pestle and mortar. It will make all the difference.
Set it aside. - Then put your nuts in there and pound them too. If you have good biceps and fancy a work out, then you could also pound the basil in your pestle and mortar.
Otherwise, put it in a magimix and add a generous amount of the oil to blitz it all. I don’t like it too smooth, but it’s up to you. - Finely grate your cheeses, and add all the ingredients to a bit bowl and bring them together.
- I got my hands in to really feel the pesto come together, but you can just as well do it with a wooden spoon!
Add more oil and taste taste taste along the way to see if it needs more salt etc. - Enjoy with freshly cooked pasta, but this is the one sauce you don’t put on the heat or else it will turn a yucky brown.
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