Cashew nut pesto

Cashew nut pesto

Ingredients

  • 1 bunch of basil
  • 120 ml olive oil
  • 1 clove of garlic
  • 60 g Parmesan, fresh
  • 75 g cashew nuts, roasted and salted
  • Salt & pepper to taste

Preparation

 

Pull off basil leaves and peel garlic.

Reduce basil leaves and garlic with olive oil in the blender or with the hand blender.

Add the cashew nuts and the finely grated Parmesan and blend well once more.

If needed, add more salt and pepper to taste.

Topped with olive oil and stored in a tightly sealed container, pesto will keep in the refrigerator for at least one month.  

 

Nutritions

  • Carbs
  • 4 g
  • 2 %
  • Fats
  • 29 g
  • 41 %
  • Protein
  • 6 g
  • 12 %
  • Kcal
  • 299
  • 15 %
  • Sat. fat
  • 6 g
  • 30 %

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