I love pesto, of all kinds, although I’ve often struggled to get the flavour right, either too tangy, too much garlic, not enough oil etc…But I think this recipe is a pretty good balanced version.
Pesto goes great on so many things, pasta, roast veggies, avocado toast, or drizzled over a salad. And it’s also a great way to get more greens in your diet, which is always a good thing. And like many of my recipes this can be adapted to what you have on hand.
Mum loved to grow basil in her veggie garden and when it was time to harvest the basil, she would use some for making pesto, as you do. We’d often make a big batch of pesto together and divide it up..the smell of basil, garlic and lemon wafting through the kitchen..And although this recipe doesn’t contain basil, it still brings back all those memories, which is such a great gift that food and togetherness often bring…the taste, aromas and the memories.
And if you’re really craving a basil based pesto there is a Pea Pesto with Basil here if you prefer..
Here’s the recipe
Enjoy!
Rocket, Coriander and Cashew Pesto
Equipment
- 1 Food processor Or high speed blender
Ingredients
- 1½ cup Baby rocket
- ½ cup Fresh coriander leaves (some stem is ok)
- ⅓ cup Raw cashew nuts
- 1 clove Garlic
- 1 tsp White miso paste
- ¼ cup Olive oil
- 1 tbsp Lemon juice
- 1 pinch Salt
Instructions
- In a food processor add in the rocket and coriander, process on medium until well chopped
- Add in the cashews, miso, garlic, lemon juice and salt, process until combined
- Keeping the processor on, drizzle in the olive oil gradually
- Once everything is well combined and the consistency you like, its ready, you may have to scrape down the sides every now and then.
- Serve with your favourite dish. Enjoy
- Store in a jar in the fridge for up to 3 days.
