Rocket Cashew Pesto
Quick weeknight dinner
Just a heads up: I use grams and Celsius degrees in all my recipes, as I'm based in Germany.
Ingredients
- 100 g Rocket leaves
- 50 g Cashew nuts
- 2 garlic cloves
- 120 ml olive oil
- 50 g Parmesan cheese
- salt & pepper
Instructions
- 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.
- 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
The nutritional values are automatically calculated – I use them as a rough guide myself when I want to keep track.
Have you tried my recipe?Mention @sabrinastable or tag #sabrinastable!
Disclaimer
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