Shared by Letlhogonolo Sentsima known fondly as “Chef TG”
Resident Executive Chef at Selinda Camp, Botswana
Ingredients
- 1 cup raw cashew nuts
- 6 cups packed fresh basil leaves
- ¾ cup grated parmesan
- 3 tbsp lemon juice
- 6 cloves garlic, roughly chopped
- 1 ½ tsp salt
- 1 ½ cups extra virgin olive oil
Method
- Toast the nuts in the oven at 160 for 5 minutes until fragrant. Move from the heat and allow to cool.
- Combine the remaining ingredients and the nuts in a blender, and blend until you reach a smooth consistency. If the mixture is too thick, add a little cold water and some more oil.
Yield: 1,125 litres
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