I love pesto but it’s not always easy to find Italian Basil here in Chiang Mai. The bugs have eaten my basil plants, but today I found fresh basil in the market so changed my dinner plans to pesto. I decided to mix things up a bit with the pesto adding courgette and blue cheese. Feel free to stick to parmesan if you prefer in the pesto. I served it with whole wheat past and fried mushrooms. The whole meal takes about 20 minutes. This will make enough pesto for 4 servings.
So what do you need?
- 1 good handful of cashew nuts
- 2 medium-sized courgettes
- a large bunch of basil
- 4 cloves of garlic (crushed)
- 6 tbsp. extra virgin olive oil
- zest and juice of half a small lime
- 1/2 tsp. sea salt
- a good grinding of black pepper
- 50g blue cheese
First, bring a pan of water to boil for the pasta. Then dry fry the cashews in a frying pan until they just begin to change colour and put them in a blender. Put about 2 tbsp. olive oil in the frying pan and add the courgettes, chopped into pieces, and the garlic. fry until the courgette softens but before it browns and add this to the blender. I then put my pasta on and fried the mushrooms in the same frying pan.
Next grate the lime zest into the blender and squeeze in the juice and add the blue cheese, salt and pepper. Pluck the basil leaves off the stalks, about three large handfuls of leaves and add to the blender. When the pasta is almost done blend the pesto, I like to keep some of the texture of the nuts. Then add about 1/2 cup of pasta water to the pesto and blend this in. Drain the pasta and add the pesto. Stir so the pasta is well covered with the pesto and serve with the mushrooms and a grating of parmesan.