Basil, 1 bunch
Parsley, 1 bunch
Garlic, 6 cloves
Smooth mustard spread, 1 heaping teaspoon
Natural pistachio (unroasted), 1 handful
Natural cashews (unroasted), 1 handful
Olive oil, 1/4 cup
Lemon juice, 1/2 unit
Salt, 1/4 flat teaspoon
Black pepper, 1/8 flat teaspoon
1. Place the basil, parsley, garlic, mustard, pistachios and cashews in a deep bowl/cup, and grind with a rod blender, while slowly adding the olive oil, until it reaches a pulpy texture.
2. Season with lemon juice, salt and black pepper to taste.
3. Store in the refrigerator (can be stored for 2-3 weeks).
4. Bon appetite (:
Great for oven-baked fish/chicken, sandwiches, toasts and pastas. Due to the tendency of basil to blacken in contact with air, it is recommended to keep it with a little olive oil over the spread to give it a protective layer.
The pesto spread is relatively spicy because of the fresh garlic so be careful with the amount of black pepper. The spices in the recipe are according to personal taste.