We’re almost there. Less than a week to go. So today I give you my cashew pesto. Shall I tell you how I came up with this recipe? Well, I was given a lot of very fiery basil by my pal Lynne some years ago. It was wonderful stuff. We just couldn’t get through it though. And I happened to have some cashews knocking about, and so, well, the rest is history and now we all love this cashew pesto. It makes such a great edible gift, as most people expect sweet treats at this time of year, or chutney. But this is just divine and a little bit different. Only give it to those you love. Or very good teachers.
Photography: Scott Choucino
Styling and Props: Woodrow Studios
Lots of great recipes like this in my books, Recipes from a Normal Mum, (available on Amazon, at The Works, Waterstones, WHSmith, The Book Depository and many smaller outlets) and The Power of Frozen (available through Amazon).
Last December: Mince pie brownies and Pulled jerk turkey sliders and Christmas pudding crackers and Fail safe mince pies and Boxing day pie and Christmas pudding flapjack and Last minute tropical trashy Christmas cake and Sausage,onion and apple sesame plait and Cherry eccles cakes and Cinnamon apple pie and Mushroom, leek and Stilton soup and Firecracker
scones.
Two years ago: Two minute marinade for chicken and Melted snowman biscuits and Egg nog truffles and Chocolate biscuit Christmas pudding and Drunken Amaretto mince pies and Cheese concertina loaf and Hot chocolate on a stick and Sausage, sage and squash lasagne and Chocolate hazelnut granola and Orange and cranberry loaf and Chocolate ganache tart.
Three years ago: My slow cooker beef bourguignon pie and Crumble topped mince pies and a very ugly but delicious cranberry & raspberry traybake
Four years ago: Mini Yorkshire pudding canapes and Christmas pudding fizz and Brandy butter icing and Rudolf morsels
Five years ago: Lime meringue pie with chocolate pastry and Christmas scones and Ginger cake with Christmas cottage and Hot chocolate on a stick
Six years ago: Moonuts and Cheese biscuits and Parsnip soup and Inauthentic chicken tagine
Yield: 1 jar
- 75g cashew nuts, toasted
- 75g grated parmesan cheese
- 40g basil leaves
- 3 cloves garlic, peeled
- 1 tsp sea salt
- 115mls olive oil
Toast the cashews in a dry frying pan until lightly browned. Remove from the pan and leave to cool on a plate. Blitz the nuts, cheese, basil, garlic and salt in a food processor until almost smooth then add the olive oil slowly. Store in sterilised jars in the fridge for a week or freeze in small containers for up to 3 months. Stir into pasta, spread on sandwiches and stuff into chicken breasts.
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Holly Bell 