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

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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