Too much Indian Borage at home? Did you know you could make them into a pesto?
Indian Borage Pesto
Equipment
- 1 Food Processor / Blender
Ingredients
- 200 g fresh Indian borage leaves (rinse & pat dry)
- 100 g cashew & pistachio nuts (toasted)
- 50 g freshly grated or shredded parmesan cheese
- 5 cloves of garlic (fresh)
- 130 ml olive oil (more if thinner consistency preferred)
- 3 teaspoons of fresh lemon juice
- Salt and pepper (to taste)
Instructions
- Pulse the leaves, nuts, cheese and garlic together in a food processor or blender.
- Scrape down the sides. Add the oil and lemon juice. Pulse until everything is blended together and relatively smooth.
- Add a drizzle of olive oil (or a splash of room-temp boiled water) to thin out. Add pepper and/or salt to taste.
- Pour into sterilised jars. Add a layer of olive oil on top to prevent browning.
- Keep in refrigerator for up to 1 week.
Notes
- The recipe above results in five small jars, and can be tweaked to suit your particular preference e.g. more/less garlic, herbs etc.
- Use sunflower seeds or almonds as alternative nuts for the pesto base. Pumpkin seeds are also an alternative.
