Basil, Feta and Tomato Pesto


1/2 cup Unsalted cashews

1 cup Firmly-packed basil leaves (about 1 small bunch)

1/4 cup Extra virgin olive oil

100g Semi sun-dried tomatoes, drained and finely chopped

50g Danish or Greek feta cheese

Freshly ground black pepper

Lavash crispbreads or water biscuits, to serve


Preparation: about 20 mins – Cooking: about 3 mins – Serves: 6

Step 1: Heat a small non stick frying pan over medium heat. Add cashews and cook, stirring constantly, for 2-3 minutes or until toasted and golden. Set aside to cool.

Step 2: Place cashews in a food processor. Process until roughly chopped. Add basil and oil. Process until basil is finely chopped.

Step 3: Transfer mixture to a medium bowl. Add semi-dried tomatoes and feta. Season with pepper to taste. Gentle stir to combine. Serve with lavash crispbread or water crackers.

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