Parsley & Cashew Pesto
- 1 cup firmly-packed parsley
- 1/2 cup cashews
- 1 clove garlic peeled
- juice of 1 lemon
- Sea salt & pepper to season
- Approx. 1/2 cup extra virgin olive oil
- Remove any tough stalks from the parsley and place into a food processor/ blender. Add the nuts, peeled garlic, lemon juice, and pinch of salt & pepper. Blend while drizzling in the olive oil - stop several times to scrape down the sides - until desired consistency is achieved. Check seasoning, adding extra lemon juice, salt & pepper. Scoop into a jar and store in the fridge using within 1 week.
It was perfect in every way. The weather was warm – a balmy 23C spring day to be exact. The venue was just right – a secret outdoor patio only a local would know about from when the Nelson Provincial Museum used to be a night club. And the food and wine perfectly satisfying. I couldn’t have imagined it in any other way. Today I share with you some photos from that perfect evening last week when I launched my Homegrown Kitchen 2015 Calendar. Thank-you to everyone who came along, I was delighted by the turn-out. And to my friends and dear sister Ana who lent a hand on the evening.
As I am a huge fan of local food I wanted to showcase some of my favourite artisan producers. Everyone I approached graciously supplied some of their finest for people to sample. All laid out on a long table, baskets of bread, and bunches of herbs and spring foliage. Thank-you to Kaimira Organic Wine, Wangapeka Cheese [that creamy blue!], Don Rodrigo Sourdough Bread, Kakariki Olive Oil and Da’ Maha Coconut Water [combined with pear juice, lemon and mint for the tastiest non-alcoholic fruit punch].
Find below the recipe for my Parsley & Cashew Pesto I made to accompany the spread and was asked numerous times for the recipe! It is dairy-free but you would honestly never know.
All images taken by my sister Ana Galloway.