Anchovy Pesto
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 120 ml olive oil
- 1 clove garlic, peeled, small
- 0.5 ½ bunch basil, plucked
- 4 anchovies
- 40 g cashew nuts, roasted
- 60 g parmesan, freshly rated
Print Recipe
Pin Recipe Instructions
- Chop the anchovies, basil, olive oil and garlic in a blender or with a hand blender. Then add the nuts and cheese and mix well again. If necessary, season to taste and season a little with salt and pepper.
- The pesto can be kept tightly closed in the refrigerator for at least a month. Good Appetite!
- Try the other two recipes from our video: Tomato Pesto and Pesto
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