A lovely light pesto, the nuts give it some depth.
30g basil leaves ( a nice bunch)
1 clove garlic, peeled
100ml extra virgin olive oil
1 tablespoon cashews or pine nuts
1 tablespoon grated parmesan
Plenty of salt and pepper
Blend all ingredients thoroughly in a hand mixer, until well combined. Thin more with another tablespoon of olive oil if liked.
Store in the fridge for up to 10 days.
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