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 #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!