Now, purists may argue that you can’t have authentic pesto sauce without basil, garlic, parmesan and pine nuts. But Pesto evolved as a way to celebrate the rich bounty of the land. In keeping with the spirit that defined this sauce, I’m going to celebrate the rich bounty of my land by making pesto with the most relished fruit of Goa – cashew nuts.
Wash and dry the basil leaves, roughly grind the cashew nuts.
Place all ingredients except the cashew nuts in a grinder and grind it carefully to a coarse paste.
Remove the pesto from the grinder and fold in the ground cashew nuts, salt and pepper.
Mix 2 tablespoons of Pesto with a portion of freshly cooked pasta and serve.
Contrary to popular belief, you don’t need to add oil into the water when cooking your pasta. As this does not have any impact on whether your pasta sticks together or not.