This is a short post but I wanted to share this recipe with you. This pesto was a happy accident! I was in the kitchen yesterday and fancied some pesto for my salad and I remember seeing a recipe a while ago for a cashew and mint pesto, as I had some fresh mint to hand, I thought I’d try and make some. I cannot believe this turned out so well first go. Normally when I’m creating recipes it takes two or three attempts until get a result that I am happy with and I think (and hope) others would enjoy.
This is quite a dry pesto, but I prefer it to be not overly oily, if you’d prefer a runnier consistency add more oil until you’re happy with the end result. I had a wee taste this morning of the pesto, straight from the fridge, just to test it was still as good the following day and I can happily report it is! I know my dinner is sorted tonight! Pasta, pesto and steamed spinach….roll on dinner time!
-1/2 cup of raw cashews
-1 garlic clove, roughly chopped
-2 generous cups of fresh mint
-1/4 cup plus 2Tbsp. rapeseed oil
-zest and juice of 1 lemon
-salt, to taste
How to Make
Place a small frying pan over a low to medium heat and toast the cashews, after a few minutes add the garlic and toast until the cashews are lightly browned.
Add all ingredients except salt to a blender and pulse until desired consistency.
Test for seasoning and add salt to taste, pulse one last time.
Pesto can be kept in an airtight container in the refrigerator.