The classic pesto as we know it, consists of pine nuts. But cashews, apart from being less costly, give this pesto a chunkier and heartier texture, while still retaining much of the creaminess we get from pine nuts. The other difference between this recipe and others, is that I sauté the garlic slices gently in olive oil before blitzing everything together. This enhances the sweetness of garlic, which I think makes the sauce more appealing to kids. However, if you appreciate a spicy garlic flavour, feel free to use it raw, but cut back to one clove.
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