Simple pesto sauce using Palestinian olive oil by @jenin.ae .
When I saw this beautiful olive oil through the collaboration with @fortheloveofbreadbakery (proceeds of their special Palestine online sales goes towards the @dubaicares#GazaInzourHearts Campaign), I knew I had to use it to make something simple and good such as this pesto. To be honest, simply dip the Palestine sourdough bread with olives in the oil and you’ve got a heartwarming treat.
Simple Pesto Sauce
Prep time:
Cook time:
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- Times
- Description
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- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
Simple pesto sauce using Palestinian olive oil by @jenin.ae .
When I saw this beautiful olive oil through the collaboration with @fortheloveofbreadbakery (proceeds of their special Palestine online sales goes towards the @dubaicares#GazaInzourHearts Campaign), I knew I had to use it to make something simple and good such as this pesto. To be honest, simply dip the Palestine sourdough bread with olives in the oil and you’ve got a heartwarming treat.
Ingredients
- 1 cup raw cashews
- 2 cups grated Parmesan cheese
- 2 garlic cloves
- 2 cups fresh basil leaves
- Olive oil
- Salt to taste
Method
- 1)
In a food processor, combine raw cashews, grated Parmesan cheese, garlic cloves, and fresh basil leaves.
- 2)
Pulse until finely chopped and well combined.
- 3)
While the food processor is running, gradually drizzle in olive oil until desired consistency is reached.
- 4)
Season with salt to taste.
- 5)
Transfer the pesto to a jar or airtight container for storage.
- 6)
Refrigerate for up to a week or freeze in ice cube trays for longer storage.
- 7)
Serve over pasta, spread on sandwiches, use as a dip, or incorporate into recipes. Enjoy!