Basil and Cashew Pesto on Savoury Hotcakes with Microgreens
It's still possible to grow fruit and vegetables without the luxury of a large garden. Fionna Hill's latest book shows you how. Here's her recipe for a delicious pesto that makes the most of homegrown produce.
INGREDIENTS
1 cup basil leaves, lightly packed
½ cup cashew nuts
¼ cup freshly grated Parmesan
¼ cup extra virgin olive oil
Salt and freshly ground black pepper
Purchased small savoury hotcakes
Microgreens to garnish
METHOD
• Place first five ingredients in a food processor. Blend to a thick paste.
• Spread onto bite-sized savoury hotcakes and garnish with microgreens.
• To store: transfer to a small container. Cover and keep in the refrigerator. The pesto will keep for about 2 weeks.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!