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!

Ingredients

-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.

Enjoy 🙂