Cashew & Pine nut Pesto



  • 45g Fresh Basil leaves
  • 2 Cups Cashew nuts (soaked overnight)
  • 80g Pine nuts
  • 12 Pitted Olives (or stuffed olives)
  • 8 tble Sp’s Olive Oil
  • 1/2 tble Sp Salt
  • 1/2 Lemon
  • 1 Medium sized Onion

Blend Basil leaves, Cashew nuts, Pine nuts, Olive oil, Olives, Salt, Lemon juice, Onion and juice of half a lemon in a blender.    Make sure all ingredients are a smooth consistency.

Serve with Penne.

IMG_2389I freeze pesto in ice cube trays and use it as needed.IMG_2508