How to make Parsley, Chive & Cashew Pesto | Sre’s Kitchen

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Parsley, Chive & Cashew Pesto
This is not the traditional pesto recipe, there is no basil or pine nuts but this version is still pretty delicious. I have taken the extra steps of blanching and drying the herbs which is absolutely not necessarily if you are serving it fresh but if you want to freeze the pesto and generally like to keep the pesto looking vibrantly green, the blanching method will help you achieve that. Use this sauce just like any other pesto sauce, toss it in pasta, serve it with cheese or bread or even meat!

Makes ~200ml
Ingredients
•50g flat leaf parsley leaves
•10g chives
•5g garlic, peeled
•3g salt
•1 pinch black pepper
•120ml extra virgin olive oil, plus more for the seal
•20g parmigiano-reggiano, grated
•10g pecorino, grated
•30g cashew nuts, unsalted and roasted

Method
Bring a pot of water to boil. Prepare a bowl of ice cold water on the side. Blanch parsley and chives in boiling water for 5s and immediately shock them in the ice water to stop them from cooking. Drain once herbs are cold.

Squeeze out as much water as possible from the herbs. You can use a clean kitchen towel and spread herbs across towel, roll up towel and squeezing. Repeat with a new dry towel or squeeze herbs in batches with kitchen paper.

Use a blender or food processor, add garlic, salt, pepper, herbs and 120ml olive oil. Blend till smooth. Then add cheese and blend until incorporated. Lastly add cashew and blend until nuts are in small bits. Taste pesto and season with salt and pepper if desired.

Store in a sterile glass jar and cover the sauce with some olive oil to create a seal before closing the lid. Keep in fridge for 1 week. You can also freeze pesto in ice trays, then store the little pesto cubes in a resealable bag for 3 months. Simply melt pesto cubes in a skillet before tossing them with pasta.