Ingredients
150g rocket (stalks and leaves)
20g smoked cheddar
30g cashew nuts
1 garlic clove
400ml olive oil
1 pinch of salt
1 drop of raw cider vinegar
Method
Wash and chop roughly the rocket. peel the garlic. Grate the smoked cheddar.
Place all the ingredients in a food processor (or juicer is even better)
Blitz until smooth. Check the seasoning (note: if the pesto is too bitter add more vinegar)
This full body pesto is a great dressing for salad, pasta dishes or great as a simple dip.
