Roasted cashew and celery leaf pesto is a versatile sauce/dip/condiment with a lemony tang.
Prep Time10 minutesmins
Cook Time10 minutesmins
Servings: 2cups
Author: Amanda Lawson
Ingredients
4cupscelery leaves, washed and trimmed from their stems
1/2cuplemon balm leaves, washed and removed from stems
1cuproasted cashews
1 cupgrated Parmesan cheese
1 cupextra virgin olive oil
2clovesgarlic, 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.