Cucumber Pesto

by Editorial Staff

Summary

Prep Time 25 mins
Total Time 25 mins
Course Sauce
Cuisine European
Servings (Default: 1)

Ingredients

  • 100 g cucumber (s), oranic
  • 1 tomato (s)
  • 100 g cashew nuts
  • 1 tablespoon dill, frozen
  • 1 tablespoon coriander, dried
  • 0.5 ½ onion (s), red
  • 1 spring onion (s), the green part it
  • 2 tablespoon olive oil
  • 20 g parmesan cheese
  • 1 squirt lemon juice
  • salt
  • Black pepper from the mill
  • some oil for the glasses
Cucumber Pesto
Cucumber Pesto
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Instructions

  1. Core the cucumber and cut into small pieces. Mix the pitted, diced tomato, finely chopped spring onions, cashews, herbs, spices, oil, Parmesan and lemon juice in a high container with the mixer to make pesto.
  2. Season to taste, fill into small glasses, seal the surface with a little oil before closing and store in the refrigerator.
  3. Will stay there for at least 2 months. Mine didn`t have to wait any longer to be eaten.
  4. Tastes very fresh, with a peppery note in the finish.

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