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Cucumber pesto

updated

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Ingredients for 1 servings:

  • 100 g organic cucumber(s)
  • 1 tomato(s)
  • 100 g cashew nuts
  • 1 tbsp dill, frozen
  • 1 tbsp coriander, dried
  • ½ onion(s), red
  • 1 spring onion(s), the green part
  • 2 tbsp olive oil
  • 20 g Parmesan
  • 1 dashes lemon juice
  • Salt
  • black pepper, freshly ground
  • some oil for the glasses

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

With meat and fish, with pasta, rice, bulgur or potatoes

Deseed and finely chop the cucumber. Combine the deseeded, diced tomatoes, finely chopped spring onions, cashews, herbs, spices, oil, Parmesan cheese, and lemon juice in a tall container and blend until you have a pesto. Season to taste, pour into small jars, seal the tops with a little oil before closing, and store in the refrigerator. It will keep for at least 2 months. Mine didn’t have to wait much longer than that. It tastes very fresh, with a peppery finish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Pancakes from the oven

Cucumber pesto