Cashew Pesto
DIFFICULTY
easy
easy
RATING
COOK TIME
15 mins
15 mins
TOTAL TIME
15 mins
15 mins
Ingredients
Servings:
4
- 6 TABLESPOONS Sunflower oil
- 50 g Cashew nuts
- 1 Garlic clove
- 1 Pot of thyme
- 5 Stem(s) Basil
- 50 g Ricotta cream cheese
- 1/4 TEASPOON ground cumin
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
Directions
- 1
For the pesto, heat 1 tablespoon of oil in a frying pan and roast the cashew nuts for about 5 minutes, turning them over. Peel garlic. Wash the herbs, shake dry and, except for something to garnish, pluck leaves from the stalks.
- 2
Process herbs, cashew nuts, garlic, cheese and 5 tablespoons of oil to a paste in the universal chopper. Season to taste with cumin, salt and pepper.
Nutrition Facts
KCAL
230 kcal
230 kcal
CARBS
4 g
4 g
FATS
22 g
22 g
PROTEINS
3 g
3 g