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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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.