Sundried Tomato and Basil Pesto
For anyone that has even slightly followed this blog over the past few years, I’m sure you’ve realized by now that I’m a huge fan of any kind of pesto. I love to experiment with different ingredients in the blender – and I can’t understand why everyone doesn’t make some kind of pesto at least once a week. It takes about 10 minutes, it’s really healthy, and it always tastes delicious.
Ingredients (serves 2)
- 75ml extra virgin olive oil
- 100g cashew nuts
- 2 cloves of garlic
- 100g sundried tomatos
- 120g of basil (weight from before removing the stems)
- 400g pasta
Preparation (30 minutes)
- Fill a large pot with water, add a handful of salt, and bring to a boil
- In the meantime, put the olive oil, cashew nuts, and garlic into a blender and blend until smooth.
- Add the sundried tomatoes, with the oil from the jar, to the blender and blend until smooth.
- Add the basil, salt, and pepper and blend again. If you’re having difficulty blending it or it seems a little to thick, add a tiny bit of either water or oat cream.
- Throw the pasta into the pot once it’s boiling. Stir every 2 minutes, then taste it 1 minute before what it says on the pack – usually it’ll be ready then.
- Drain the pasta, throw it back in the pot, add the pesto, and eat!