Roasted Cashew and Celery Leaf Pesto
Roasted cashew and celery leaf pesto is a versatile sauce/dip/condiment with a lemony tang.
Servings: 2 cups
Ingredients
- 4 cups celery leaves, washed and trimmed from their stems
- 1/2 cup lemon balm leaves, washed and removed from stems
- 1 cup roasted cashews
- 1 cup grated Parmesan cheese
- 1 cup extra virgin olive oil
- 2 cloves garlic, chopped
- sea salt and black pepper to taste
Instructions
- I like to buy raw cashews and roast them myself. If you are doing this, preheat the oven to 180℃ and lay the cashews flat on a baking tray. Roast them for 10 minutes until the cashews are golden brown. set aside to cool.
- In a large bowl, add the celery and lemon balm leaves, garlic and olive oil. Blend with a hand-blender. I like to keep it a little coarse.
- Add the cooked roasted cashews and the parmesan cheese and blend it briefly, leaving a few chunky bits for texture.
- Season to taste with salt and pepper.
- Store in a clean jar in the fridge for up to a week. Bring the pesto to room temperature before serving.
Notes
I like to freeze small portions of the pesto to use later in soups.