Creamy Fresh Pesto Pasta - a Toddler Favourite

I love this recipe so much because it's not only quick made from super fresh and whole ingredients but one that my little ones love, especially my 2.5 year old. And so it works well for the whole family. When making anything involving Pesto, my biggest tip is making the Pesto from scratch - it really does make all the difference and gives a much stronger, richer and tastier flavour. It's a great staple to keep in the fridge, and slather on an omelette, toast with mozzarella and tomato, salad dressings, it's so versatile and really can make a plain dish an exciting and gourmet one.

You will need:

• 4 handfuls of fresh basil leaves
• 2 tbsps pine nuts (you can roast these for 10 minutes if you want a stronger flavour)
• 1/3 cup extra virgin olive oil (for pesto)
• 1/4 cup grated Parmesan 
• grated parmesan for sprinkling
• 1 clove of garlic
• salt and pepper to taste
• pasta
• 1 cup cashews (soak overnight if you do not have a powerful blender)
• 1/4 cup water
• 2 cloves garlic minced
• 3 tbsps olive oil (for pasta)

Method:

1. Using a mortar & pestle, grind your basil leaves and garlic, with olive oil. Add in the pine nuts and keep grinding

2. Add in the parmesan and keep grinding

3. Sprinkle some salt and pepper and keep to one side

4. Boil your pasta of choice, adding a tbsp. of olive oil in to the water. Once boiled, drain and set aside

5. Now prepare your cashew cream. This is super simple and a great addition into so many recipes instead of dairy cream. Add the cashews to a blender, add in the water and a sprinkle of salt and pepper. The cream will keep in the fridge for a week

6. In a large pan, add your 3 tbsps. of olive oil, and fry your garlic

7. Add in your fresh pesto, stirring on a low fire

8. Add in your pasta and mix well

9. Add in around 1/3 cup of cashew cream. Cashew cream is reasonably bland and so the dish may require additional seasoning - check for salt and pepper 

10. Sprinkle with a generous amount of Parmesan