Name of Recipe: Rocket and Cashew Pesto
Number of People: 6
Ingredients:80 g parmesan or grana padano
1 clove garlic
100 g rocket, washed and shaken dry
150 g roasted, unsalted cashews
1/2 cup extra virgin olive oil
Juice of 1 lemon
Preparation:Place parmesan into TM bowl and grate for 10 seconds on speed 7. You don’t want it too fine – some little bits are OK. Remove and set aside.
Place garlic in TM bowl and chop for 10 seconds on speed 7. Scrape down sides of bowl and add rocket and cashews. Chop for 30 seconds on speed 6. It should still have some decent sized pieces of nuts, not mush (see photos). Blend longer if you think it needs it.
Add olive oil, lemon juice and parmesan and blend for 30 seconds on reverse + speed 4.
Add some extra olive oil or water through the hole in the lid if the mixture appears too thick and blend a little longer.
You should not need pepper or salt. The garlic and rocket will give it enough heat, while the parmesan should give enough salt. But taste it and check.
Photos:
Tips/Hints:This is a dip that has been made a few times with variations, but basically the same as the Asian pesto/dip. Really, the variations are limited by your imagination. Use walnuts, peanuts or almonds intead of cashews. Add some chili. Cook the garlic first for a milder taste. Use other oils such as grapeseed for a milder taste or splurge on some walnut oil.
Origin: http://thermomixmagic.blogspot.com/2008/09/rocket-and-cashew-pesto.html and
http://thermomix-er.blogspot.com/2008/09/rocket-and-cashew-pesto.htmlSuitable to use with pasta - just add a little extra oil.
Tips/hints from members Gert - I've made it with cashews, rocket and macadamia nut oil.
Deedub - I didn't have enough rocket in the garden to make the full amount so used half rocket, half spinach and it was still very tasty. I served it as a dip but I agree, would make a great pasta sauce.
