Recipe from What's For Lunch, Honey?
2 bunches rucola, washed and stems trimmed
80g cashew nuts, dry roasted
50g fresh parmesan, grated
1-2 garlic cloves
Extra virgin olive oil
Salt and freshly cracked pepper
Hint of chili
Pinch of sugar
Place all the ingredients except the olive oil in a food processor. Pulse until mixture is coarsely chopped.
Keep pulsing and start to pour the olive oil little by little, until you get a creamy, paste-like consistency.
The pesto can be stored in air-tight jars for 3-5 days in the refrigerator.