Go Back
Print Recipe
No ratings yet

Indian Borage Pesto

Course: Ingredient
Cuisine: Fusion
Keyword: cashewnuts, cheese, indian borage, lemon, olive oil, pesto, pistachio

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.