Pesto with cashews and basil, enriched with grilled zucchini and delicious sauce for the pasta.
Instead of cashews, almonds can also be used, and it would not be bad to bake them in a pan beforehand so that the taste would be a bit more intense.
about 30 g of fresh basil
1 clove of garlic
60 g grated parmesan
100 g cashew nuts
50-70 ml of olive oil
salt and pepper
Cut the zucchini into rings and grill them in a ribbed pan until browned and slightly softened. Blend basil, garlic, zucchini, and parmesan in a food processor, add spices to taste. Finally, add the nuts and blend to the desired texture.
I personally like it when it has light pieces of nuts, so I didn’t blend to a creamy texture.
Add oil, mix briefly, and at the end, you can stir a little by hand. If you want, you can also add a little more basil or cheese, it’s up to you to decide what suits you best. Great spread or pasta sauce.
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