Have you ever eaten a Rocket cashew pesto? Highly Recommended!
Pesto is just so versatile, it’s just awesome. You can use it as a spread, in a risotto or simply with spaghetti and fresh Parmesan cheese. Splendid. A delicious and vegetarian dinner for meat free Mondays 🙂 Love it.
And if you are wondering what is Rocket, no I do not mean a spaceship, Rocket is the British English word for Arugula. So if you cannot find rocket leaves, maybe you will find then Arugula.
But let’s get to the important questions for a rocket cashew pesto!
Can I keep the pesto in the fridge for another time?
Yes you can!
But what is very important is that the glasses are clean. Especially if I don’t use up all of my pesto right away and need to store it.
So, how do I sterilize my glasses for Pesto?
It’s actually quite simple!
Wash your jars and the lids with boiling hot water in a clean sink- but do not dry them.
Leave them to stand upside down on a roasting tray while they’re still wet then place them on a clean kitchen towel to cool and dry
Be careful not to touch or get any of the mixture onto the rim of the jars, as this could introduce bacteria.
Fill the jars, but leave a 1 cm gap at the top between the pesto and the lid. Then top the pesto with a thin layer of olive oil, especially if you store them in the fridge.
All you need to do then is to close the lids straight away and place them in the fridge if you are not using your rocket cashew pesto straight away!
After each use, I always clean the inner edges of the glass with a dry kitchen paper towel. Well, that is if I have some left, which is pretty rare. The pesto will then keep, if tightly sealed, in the refrigerator for a good month. But it rarely does that with me, since I’ve usually already eaten it. 😉
What else should I consider when preparing the rocket cashew pesto?
It is important that the rocket is really dry after you washed it, otherwise the pesto will water down.
You should also briefly roast the cashew nuts and garlic without fat. But be careful, it’s really fast! A few cashews have already become too dark for me. Ok, they were black 🙂
When I prepare my Pesto, I also always mix the rocket with the oil and nuts first. I always add the Parmesan at the end.
Another little tip: If your rocket cashew pesto has already reached the desired consistency, then add the grated Parmesan and stir it quickly.
How much pesto do I get?
The rocket cashew pesto recipe yields approximately 1 glass with 350 ml content.
So it’s ideal for 4 people who want to eat spaghetti with pesto
And if you are looking for a different pesto, why not try out this one:
A beautiful Pesto Rosso (recipe is in German, but hey, Google Translate to the rescue!) from Alexandra from meins-mitliebeselbstgemacht.de
Enjoy it!
love, sabrina x
Rocket Cashew Pesto
Quick weeknight dinner
simple-
Prep time: 15 minutes -
Total time: 15 minutes
Ingredients
| 100 g | Rocket leaves |
| 50 g | Cashew nuts |
| 2 | garlic cloves |
| 120 ml | olive oil |
| 50 g | Parmesan cheese |
| salt & pepper |
Utensils
- food blender, mixer or Thermomix
Steps of preparation
Mixer or blender
- Wash rocket and spin dry
- Roast the cashew nuts and peeled garlic in a pan without oil
- Place rocket, oil, cashews, garlic in a blender and blend
- Add Parmesan and mix again
- Add some salt and pepper and stir.
- Pour into a clean & sterile glass jar.
with a Thermomix
- Place Parmesan in mixing bowl and grate 10 sec, speed 10. Put Parmesan aside.
- Add Garlic, Rocket, Cashew Nuts and olive oil, pinch of salt & pepper and chop 20 sec, speed 7
- Add Parmesan and 10 seconds, speed 3
- Serve immediately or pour into a clean & sterile glass
