Rocket and Cashew Pesto

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When you have rocket leaves left over in a carton, make this pesto and toss it through pasta and you have a dinner.You can also use half rocket and half basil leaves and swop the cashews for pine nuts or walnuts.

Makes enough for a pasta sauce for 4 people


100g rocket leaves
50g cashews
120g Parmesan, freshly grated
2 garlic cloves
4-6 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
Juice of half a lemon

1. Put the rocket leaves, cashews, Parmesan and garlic cloves into a food processor or Nutribullet and blend.

2. Add 4 tablespoons of olive oil and a little salt and freshly ground black pepper. Blend. Add just enough of the rest of the olive oil to make a smooth pesto. You can make it thicker if you want to spread it on bruschetta and thinner if you are using it as a sauce for pasta. Add lemon juice to taste.


Photograph copyright foodpixies.com


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