Another go on basil pesto. This version is a simple cheaper one just to use the rest of my basil stock before the winter.

Ingredients

• 55g basil leafes (or 70g if you use stems as well)
• 70g cashew nuts
• 70g parmigano reggiano
• 50g olive oil
• 2 minced garlic gloves (ca 10g)
• 4g salt

Instructions

Prepare the basil. If the plants are young you can use the stems, if they are older they are quite hard and Id rather use only leafes.

Add the basil, salt minced garlic and nuts in the blender. Blend until super fine. Last but not least add the parmigano reggiano. Personally I rather grate it and mix it in per hand as I do like that texture more, however you can also just blend it in.

The pesto works great with ricotta, or mixed with some good olive oil.