For lunch today we made a delicious (and easy) Pasta salad, with olives, the last few teeny cherry tomatoes from our garden, freshly made pesto, and cashew nuts.
Put a pot of pasta on to cook. We used a 500g bag of elbows.
– handful of basil
– about 5 leaves of silverbeet
– squeeze of lemon juice
– 1 clove garlic
– 1/2 cup grated cheese
– salt & pepper
– 1/2 cup cashew nuts (or any type of nuts)
Blend the basil & silverbeet, add lemon juice, garlic, and cheese. Season with salt & pepper, and last of all add nuts. Only blend nuts for a couple of seconds if you like them to be chunky. (Sorry about the funny colour of the pesto, I used some red silverbeet in there and it made my pasta and pesto go a bit pink!)
1/2 cup pitted black olives
1/4 cup grated cheese
a few cherry tomatoes
500gm steaming freshly cooked pasta
1 lot of Basil & Silverbeet Pesto
Mix all ingredients together and serve. Garnish with fresh basil leaves.