Crunchy Mum Pesto
Crunchy in nature. Crunchy in nurture. My ride or die, till death do us part pesto recipe.
Perfect for crunchy mums for its extra nutrition-boosting ingredients. And the perfect gift for a special mother-figure this mother’s day.
“My ride or die till death do us part pesto recipe.”
Everyone has their own way of doing pesto. Rain hail or shine, this is mine. With chunky roasted cashews, it’s full of toasty texture. No smooth Simone over here this is decadent, crumbly, creamy and full of flav.
The technique and a few secret, albeit blasphemous ingredients no doubt according to nonnas the world over, is what takes this to another lev.
Blending the nutty bit separately to the leafy bit, and then combining them by hand, adding olive oil to get it as loose as you please is in my opinion, the prerequisite to a perfect pesto.
And umami-ing it to perfection with pecorino (sheep’s cheese), rather than parmesan is my 2 cents worth on the cheese element. Also adding *nutritional yeast for extra protein and cheesy creaminess!
Plus Crack Fox’s Peño Chilli Poptart Chilli Shaker to get that saltiness and flavour flav so on point - with an cheeky peck of jalapeño, basically is what dreams are made of.
Love this for plain basil, but also love a bit of rocket, or parsley — whatever soft herbies I’ve got in the garden/ fridge/ window sill when the mood strikes.
*Nutritional yeast boosts the protein element of this pesto, and offers a range of health benefits including boosting immune system, being rich in vitamin B, can help lower cholesterol, assist digestive health and boost energy levels. You can find nutritional yeast in all wholefood stores, and in big supermarkets in the health food aisle. One of my most prized pantry item during my days as a plant based wholefood chef, and still one of top 5 now. Vegans use this somewhat as a parmesan or cheese replacement. It has the texture of goldfish food — but it’s salty, creamy, with hints of umami, and dissolves when it hits moisture. But do you really need it when there is already pecorino cheese in there? Probably not according to some, but according to me yes! Yes you do.
pastas, pizzas, risotto, slathered on cheese toasties, tossed through roast veg, as a dip and for a quick lunch on rice crackers with tuna and sprouts.
WAYS TO USE CRUNCHY MUM PESTO
Pasta! Add pan seared asparagus or blanched broccoli with chicken and a little lemon zest
Pizza! Use as the base instead of tomato
Risotto! Stir through at the end
Slathered on cheese toasties!
Toss hot roast veg through a large dollop before serving
Loosen with lemon juice to drizzle over cooked fish or salad
As a dip on a lux cheese platter
Pop on rice crackers with tuna and sprouts for a quick protein-rich, low carb lunch
Crunchy Mum Pesto
Recipe uses Peño Poptart Chilli Shaker
Makes about 2 good sized jars worth. One for you and one for a lucky mother-figure in your life.
Vegetarian. Vegan (Can be - just take out the pecorino) . Family friendly.
Store in the fridge. Best eaten within a week.
INGREDIENTS
2 bunches pesto
1 clove garlic
100g pecorino cheese
1.5 cups cashews, roasted
1/4 cup nutritional yeast
1/2 cup olive oil approx
Juice of 2 lemons
Peño Poptart Chilli Shaker to taste
METHOD
Into a blender pop garlic, cashews, pecorino cheese and Peño Poptart Chilli Shaker (approx 1 tsp)
Blitz until you get crumbly, almost sitcky texture. Blend more or less depending on how chunky you like your pesto. Pop it into a medium bowl.
Blend your basil with a little olive oil and the lemon juice until the basil leaves are blended smooth. Pop it into the bowl with your nutty mix.
Stir to combine and add olive oil until you get the desired texture. If you’re wanting to use this pesto more as a dip - add less. If you’re wanting an all-rounder use a tad more.
Taste to check seasoning. Add more Peño Poptart Chilli Shaker, or lemon juice to balance to your taste.
Pop into sterilised jars and keep in the fridge
