Rocket, Spinach & Cashew Pesto

There is so much spinach and rocket in the garden at the moment that I thought I have better make one of my favourite foods, pesto!

 

Pesto originates from Italy and translated it literally means paste. Many Italian dishes start with a pesto, usually of garlic and or onion and fresh parsley to start a soffritto for a pasta sauce or seafood dish or the more commonly known Pesto al Genovese which is the basil, pine nut and parmesan version that most of us would have tried with pasta. This recipe is a variation on the Genovese style and without the parmesan cheese it is completely vegan. I like to call this my 'all-purpose pesto' as it can be used at any meal in a variety of ways; as a dip with crudités or crackers, to jazz up a panino, as a sauce with homemade gnocchi, on top of corn and zucchini fritters, on poached eggs with oven roasted tomato, the uses are endless.

 

As with most Mediterranean food the key is in the produce; fresh, organic and preferably home-grown will make the tastiest and most nutritious offerings.

 

 It's tricky for me to actually write down this recipe because I adjust my pesto according to taste and appearance as I'm making it. It was how I learnt to make it from my then boyfriend's mother when I lived in Italy. My boyfriend’s mum made the traditional version. Here's my recipe;

 

Rocket, Spinach & Cashew Pesto

2 cups rocket (roughly chopped)

1 cup spinach (roughly chopped)

2 large cloves Australian garlic

1 small red chill

200 grams raw cashews

100 grams grated good quality parmesan cheese (optional)

125 ml extra virgin olive oil

2 tablespoons salt

pepper as needed

Place the garlic and chilli in the bowl of a food processor and pulse until evenly chopped. Scrape down the sides of your food processor bowl after each addition. Add your leafy greens in batches until well processed. Add half of the cashews, and the seasoning and process until your pesto is the consistency of almond meal. You may need to add some of the oil at this point if the pesto is too dry to processing properly. Add the parmesan, followed by half of the olive oil and process. When well combined remove from the food processor and place in a large mixing bowl. Place the rest of the cashews into the processor and pulse lightly, keeping the nuts quite coarse, this will give your pesto a good texture. Add the cashews to the mixing bowl with the remaining oil and mix until combined. Check the seasoning, and place into glass jars or containers. Top with a little extra oil as this will help seal and preserve the pesto. Store in the fridge and use as needed.

“Buon appetito”.