Cashew Pesto Springrolls – Nina Timm

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!”

Cashew Pesto
makes 250 ml

Ingredients
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

Method
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.

Pesto Springrolls

Ingredients
9 Sheets of Phyllo  – buttered
3 Feta wheels
1 egg white
Cashew pesto

Method
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

Nina Timm has become a popular household name in South Africa and apart from her passion for cooking, her heart is with people. In 2012 she received the Blogger of the Year Award from Eat In Magazine and has not looked back since. She understands what her readers want. She and her family live an unpretentious lifestyle with love in abundance and a deep-rooted belief in God. With her warm and heartfelt nature she has become a loyal and trusted radio personality to RSG listeners, where she has a weekly show every Thursday Morning just after 9, featuring her own recipes and those of other South African Food Bloggers.

Visit Nina’s website – click here.