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.