Pesto recipe

This recipe makes the most unbelievable pesto known to mankind. It's from the happy pear in greystones. It uses rapeseed oil instead of olive oil and cashew nuts instead of pine nuts.

First off basil is raw so all the super nutrients are preserved, the cashew nut is now the world's no.1 nut, rapeseed oil has loads of the omegas and is very cheap at 1.50 in superquinn, garlic is also wonderful for us. This pesto keeps in the fridge for 4 weeks and makes a lovely salad dressing drizzles over goats cheese and baby leaf lettuce, a lovely sauce/spread in a sandwich or else mixed in with a hot dinner. Plus there's no major work involved once you have the measurements right as you just blend it all up, if u don't have a blender u can chop the basil finely and mix it altogether. Let me know what you think.

Ingredients:

100g basil
2 cloves garlic
75g cashew nuts (lightly roasted in the oven first)
75g Parmesan cheese
250ml rapeseed oil
1/4 teaspoon salt

Bon apetito!