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Hey Pesto!

Jeff Peroutka

As a Lombok local and avid food enthusiast, Jeff brings a unique and flavorful perspective to the pages. Originally hailing from Hawaii, Jeff’s passion for adventure and a deep interest in the rich cultural tapestry of Indonesia captures the essence of Lombok and Indonesia, offering readers a taste of the extraordinary.

Post Type :

Eat

Published on :

April 23, 2024

INGREDIENTS:

3 cups fresh basil leaves
3 cloves garlic, peeled
3 tablespoons cashew nuts
1/3 cup freshly grated Parmesan
Freshly ground black pepper, to taste
1/3 cup olive oil

DIRECTIONS:

To make the pesto, combine the basil, garlic, cashew nuts and Parmesan using a food processor, season with pepper, to taste. While the food processor is still running, add olive oil in a slow stream until emulsified; set aside.
Cook fettuccine pasta in well salted boiling water until almost soft, drain and mix with a generous amount of pesto sauce and freshly grated parmesan cheese.

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