Pesto originates from Italy and translated it literally means paste. This cashew, rocket and spinach dip is a take on pesto with a nice spicy punch from the fresh chilli. This version can be used at any meal in a variety of ways; as a dip with crackers or potato fries, to jazz up a sandwich, as a sauce for pasta, to top off corn and zucchini fritters, or to finish off poached eggs - the uses are endless.
Ingredients As with most Mediterranean food the key is in the ingredients, choose fresh, organic and preferably home-grown to make the tastiest and most nutritious dip.
2 cups rocket
1 cup spinach
2 large cloves Australian garlic
1 small red chill
200 grams raw cashews
olive oil to blend
1 tbsp chilli dukka or salt and pepper to taste.
Place the garlic and chilli in a blender and pulse until evenly chopped. Scrape down the sides after each addition.
Add your leafy greens in batches until well processed. Add half of the cashews, and the seasoning and process until your pesto is the consistency of almond meal. You may need to add oil at this point if the pesto is too dry to process properly. If you want you can add some parmesan here. When well combined remove from the blender and place in a bowl.
Place the rest of the cashews into the blender and pulse lightly, keeping the nuts quite coarse, this will give your dip a chunky texture. Add the cashews to the mixing bowl and mix until combined. Pour into bowls, sprinkle with some dukka and enjoy!
To store or give as gifts top with a little extra oil as this will help seal and preserve the pesto. Store in the fridge and use as needed.