You guys seemed really keen on this recipe when I shared the photos earlier in the week, so here it is in time for the weekend. It doesn't use any parmesan cheese but, if you want to add some, stir through freshly grated parmesan at the end.
Pesto is such a great ingredient to have in the fridge. Have it with crackers and cheese, spread it on toast and top with some tomatoes, spread it on a roast chicken sandwich (with some good quality mayo) or even mix with some butter and stuff under the skin of a roast chicken. I'm going to use it tonight as a pizza sauce base. Sprinkle over plenty of chopped tomatoes and mozzarella cheese.
DAIRY FREE BASIL PESTO
PREP TIME: 5 Mins
COOK TIME: 0
2 cups of packed basil leaves
1/2 cup of cashews
2 cloves of garlic
1/2 cup of olive oil
1/2 teaspoon of salt (or a little less depending on taste)
Ground black pepper to taste
Blitz it all ingredients (except salt and pepper) in a blender until mix is a pesto consistency. Add salt and pepper and taste. If you like a chunky pesto add a handful of cashews at the end and blend again, just a few pulses
BASIL AND PRAWN PASTA
300 grams of uncooked prawns
Cook any pasta as normal, in well salted water.
Reserve 1/4 cup cooking liquid.
Fry prawns in a little olive oil until cooked. Add a sprinkle of salt.
Mix pesto and prawns through the cooked pasta with the 1/4 cup of reserved cooking liquid. Sprinkle over fresh grated Parmesan and some chilli flakes if you like it spicy.