Rocket and Cashew Pesto
Rocket and Cashew Pesto is a twist on the classic rocket pesto using cashew nuts instead of pine nuts.This easy pesto recipe is versatile.
Servings: 8
Calories: 192kcal
Equipment
- Food processor
Ingredients
Rocket and Cashew Pesto
- 2 cups rocket leaves Note 1
- ½ cup parmesan cheese Note 2
- ½ cup cashew nuts Note 3
- ½ cup olive oil
- 3 cloves garlic peeled, end cut
- 1 tablespoon lemon juice Note 4
Instructions
Rocket and Cashew Pesto
- Add rocket leaves, parmesan cheese, garlic, cashews and olive oil to the bowl of a food processor. Place the lid on and blitz for less then 10 seconds till chopped and combined.
- Remove lid and taste pesto. Add lemon juice according to taste to balance any bitterness. Blitz for 2-4 seconds again till combined. Repeat till desired taste achieved.
- Store in a sealed jar for up to 1 week in the fridge. Recipe makes 1 cup of rocket and cashew pesto.
Video
Notes
- Note 1 Rocket and arugula are both names for the same thing. Often called rocket in Australia/New Zealand and argula in America and Canada.
- Note 2 I have used both shredded or grated parmesan cheese in homemade pestos. Either work fine. These are the cheese that is in the cold section of the supermarket with the other cheeses, not the pasta variety on the shelf.
- Note 3 I use roasted unsalted cashews
- Note 4 Bottled lemon juice is totally fine to use (and more likley you will have this than a fresh lemon). See the notes where I indicate that we add this at the end to counter any bitter taste from the rocket, taste as you go.
Nutrition
Calories: 192kcal | Carbohydrates: 3g | Protein: 4g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 103mg | Potassium: 82mg | Fiber: 1g | Sugar: 1g | Vitamin A: 167IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 1mg