Nina Timm’s Cashew Pesto Springrolls
Nina says, “Cashew Pesto, for me the creamier family member of pesto made with almonds.
Cashew Pesto is divine stirred into a bowl of steaming hot pasta or the success to a really delicious sandwich! I know it may seems to you that it is mind over matter which nuts you are using, cashews are better in my humble opinion. This Cashew Pesto is buttery, nuttier and simply just better. I find myself slipping into the kitchen and with a teaspoon working my way through the jar with the Cashew Pesto. Chicken breasts, stuffed with cashew pesto and wrapped in Parma ham is seriously easy to make, and yet it is a meal for a very posh crowd.
Make this cashew pesto the star in your kitchen today!”
makes 250 ml
500 ml Basil Leaves
125 ml raw Safari Cashew Nuts
125 ml Grated Parmesan
1 Garlic Clove, chopped
50 – 80 ml lemon juice
125 ml Extra Virgin Olive Oil
salt and pepper to taste
Place basil, cashews, parmesan, garlic and lemon juice in a food processor. Pulse until chopped. With motor running, gradually add oil. Process until well combined.Place in an airtight container and refrigerate for up to 4 days.
9 Sheets of Phyllo – buttered
3 Feta wheels
1 egg white
Lay 3 layers of the buttered phyllo sheets flat and turn so that the longest side from left to right faces you.
Cut the layered sheet into 4 equal strips
Place half a wheel of feta at the bottom end of the strip and add 2 dollops of pesta with some cracked black pepper
Roll up, remembering to tuck in the sides. Seal with a bit of egg white.
Repeat the steps with the other layers of phyllo.
Bake at 180C for 20min or until lightly browned.
Michael’s wine recommendation – CLICK HERE