by Pallavi Purani

Cashew Pesto

I always prefer pesto over the Italian tomato sauce because of the flavour mash-up’s we can do with the former. The lush green against the pasta or pizza dough or even on a sandwich is a treat for the eyes and palette. Buying dry fruits have always been a challenge for me. I happily order almost all groceries for the home online, but I could not find a place for my dry fruit needs. One day, an advertisement for Place of Origin appeared on a social networking site. Since it is from Craftsvilla, I was encouraged to order some stuff from their wide range of dry fruits.

I feel like a happy camper with a stocked pantry. They also have snackables, gift boxes and the like. It has been a pleasure to get to cook with the plump and snappy cashews from them.

Print Recipe
Cashew Pesto
Cuisine Italian
Prep Time 10 minutes
Servings
cup
Ingredients
Cuisine Italian
Prep Time 10 minutes
Servings
cup
Ingredients
Instructions
  1. Wash and discard the tough stems of basil and corriander.
  2. In a blender, add the basil, corriander, cashew, garlic and 2 tbsp olive oil
  3. Blend them all well until combined.
  4. Transfer to a bowl and season with salt.
  5. Add 1/2 tbsp olive oil and mix it through.
  6. Transfer to a glass jar and top with the balance olive oil aka 1/2 tbsp.
  7. This sauce shall keep well for 7 days in the fridge in an air tight container.


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