This is my go-to pesto recipe as it makes HEAPS and is cheaper than making a traditional homemade pesto (which is made from fresh basil and pine nuts). Top tip: add this to some cooked pasta and your flatties will go wild. Check out @skuxxfood on Instagram for some pesto-pasta inspo.
Makes a large jar-full.
4-5 cloves of garlic, peeled.
1 cup of roasted and salted cashews, roughly chopped if using a Nutribullet.
100 grams of parmesan cheese, grated.
A few teaspoons of lemon juice/the juice of half a lemon.
1 packet of baby rocket (around 100-120 grams).
Salt to taste.
A lot of olive oil.
You will need a food processor or Nutribullet. If using a Nutribullet, you may need to make the pesto in batches.
Blend the garlic in the food processor until fine.
Add the cashews, cheese, lemon juice, a pinch of salt, and around 6 tablespoons of olive oil. Blend until these ingredients have formed a paste-like consistency, adding more olive oil if needed.
Now add the rocket in handfuls at time, along with a couple of tablespoons of olive oil one at a time. Continue this step until you have used the whole bag of rocket and enough olive oil to create a pesto-like consistency (thick but smooth). Serve and enjoy!