About this recipe: Homegrown herbs are the star of this pesto, I use the predominant flavour of rocket with a background hint of basil, parsley and chives. This pesto also contains no cheese so it is good for lactose intolerant people and makes it lower in fat. I add cashew nuts and loads of garlic to give it a lovely pungent flavour. The cashew nuts are also more cost effective than pine nuts.
Serve in hot sandwiches, panini, crostini, ciabatta, foccacia bread or on its own on bread. How I use it is with tagliatelle, served with steamed salmon and broccoli. Scrummy :)
Put it in a jar, add a lot of olive oil to the top to preserve it. It will stay lovely and fresh for a week in the fridge.
Very simple to make, very tasty and above all an extremely versatile 'food' to have to hand. I put mine in an airtight jar and it has kept beautifully in the fridge for 3 weeks now. I added some pecorino cheese (I can't tolerate cow dairy) but Parmesan would work just as well. - 14 Apr 2012