Cherry tomato pesto

This was my second attempt at pesto. The first involved me following a recipe and as usual it was a complete let down. This version is my own and I’m jumping up and down inwardly with excitement at being able to eat this – yes, I know I’m sad – but unfortunately this is not going to happen until tomorrow. You can eat this with pasta or it could be drizzled on anything that teams well with tomatoes.

What to use – enough for 2

12 cherry tomatoes – I use 6 red and 7 yellow Natoora tomatoes

2 tablespoons organic olive oil

1 medium clove of garlic, cut into about 5 pieces (just to help the blitzing)

2 table spoons of pine nuts

3 unsalted cashew nuts

1 small pinch of sea salt

How to use it

Put all the ingredients into a food processor and blitz for a couple of seconds. You should end up with a pale orange, deliciously sweet, gently garlicky, slightly nutty sauce.

Mmm rating: mm mm mm

Cost per person: 75p

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