May 21, 2015
Cashew Pesto Potatoes
2 cups (230g) basil leaves
1 clove of garlic
1/2 cup (115g) raw cashews
Juice of 1 lemon
1/3 cup (80ml) olive oil
5 medium size red potatoes, boiled cooled and diced
1 large Roma tomato, deseeded and diced
Salt and pepper to taste
1. Place the basil, garlic and cashews in the food processor. Pulse a few times to break them down a bit. Add in all the juice from the lemon. Pulse again, drizzling in the olive oil until the pesto is smooth.
2. In a large bowl, toss the cooked potatoes with the pesto and tomatoes. Serve at room temperature.