Thursday, 29 May 2014

Parsley Cashew Pesto.

Pesto is not used very often in my kitchen and if so it's store bought. Now and then I try a version of my own and this time I had parsley, cashews and a very good, mild and fruity olive oil. Look at the bright green colour of the olive oil!
Turned out really well. I totally love parsley.

- 1/4 cup olive oil
- 3/4 cup cashews (unsalted)
- bunch parsley

Pull apart the leaves and stems of the parsley. I also use the thin stems and discard only what's really to bad. Roast 3/4 cup of unsalted cashews in pan on medium heat, stir very often and watch carefully. After a few minutes it begins to smell adorable and the cashews get golden-brown spots. Turn down the heat and replace the cashews in a bowl where they can cool.

Then mix parsley, roasted cashew nuts and olive oil in a food processor or with a handheld blender until you have smooth and creamy pesto.
You can use it to for pasta (mix with a little hot cooking water from your pasta pot) or use a little for sandwiches. 

Pasta with king oyster mushrooms and parsley cashew pesto.

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