Red Pesto with Cashews and Feta

5 from 1 reviews



  1. Place all the ingredients into a food processor or blender (start with ¼ cup of olive oil to begin with). Blitz until a chunky paste is formed. Add a little more oil if too chunky, or a few more cashews if too smooth.
  2. Can be kept in the refrigerator, in an airtight contain, for a week. Freezes well for several months.
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