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Rucola Cashew Pesto
An alternative to the classic basil and pine nuts pesto, which is not as costly and can be stored for a long time in the fridge.
Servings
450g pesto
In progress
Ingredients
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150g cashew nuts
100g rucola
100g pecorino
100ml olive oil
6 garlic cloves (skin removed)
Salt, pepper
Method
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Chop all ingredients up a little bit, so that they can get blitzed easier.
Place them all into a powerfull blender or food processor and blitz it to a creamy paste. Add some more olive oil if it doesn't blend well.
Take the pesto out into a bowl and season with salt and pepper to taste. It should be very salty and strong in taste.
Fill the pesto in small glasses and cover the pesto in olive oil. That way it will stay fresh for weeks in the fridge.
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Good to know
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