A sharp and nutty sauce of cashews and rocket leaves. This one here is, vibrant, bursting with flavour and extra creamy, thanks to the mix of cashews and avocado.This is good for pasta, of course, but you can also top a plate of sauteed vegetables with this sauce for an interesting twist. A wonderfully simple dish that you can throw together in just ten minutes or so, which means it's ideal as a speedy weekday supper. It's easy to make and can be stored in the fridge for at least 5 days. This creamy sauce can also be enjoyed with roasted potatoes or can even be served with some seed crackers. Give it a try!
Ingredients of Cashew Nuts Pesto
1 cup rocket leaves
1/2 cup cashew nuts
1/4 tsp ginger
1 Tbsp olive oil
Some parmesan cheese
How to Make Cashew Nuts Pesto
1.Take a bowl and mix olive oil and rocket leaves together.
2.Chop ginger and cashew nuts in the bowl
3.Now put all the ingredients in a blender.
4.Mix them well.
5.Serve with Beetroot and Arbi Cakes for the best experience.