Flavorful Lovage Pesto
Incredible lovage pesto! Try an unusual pesto recipe bursting with fresh flavor, a condiment that goes with anything and makes any dish taste better.
Servings: 5 small jars (750 g/1.5 lb)
Calories: 674kcal
Equipment
- 1 Food processor
- 5-6 Small jars (150-200 g/ 5-6 oz capacity)
Ingredients
- 200 g lovage leaves 7 oz, Note 1
- 150 g cashew nuts 5.5 oz/ 1 cup
- 230 ml sunflower oil or canola 1 cup, Note 2
- 150 g Parmesan 5.5 oz/ ½ cup, Note 3
- 2 tablespoons lemon juice more to taste
- 1 ½ teaspoon fine sea salt or Kosher more to taste
- ½ teaspoon ground black pepper Note 4
Instructions
- Pick the leaves from the stems and measure the required amount.
- Place about half of the leaves in a food processor; they will probably fill the processor. Process them shortly to make space for the remaining ingredients.
- Add the remaining leaves, nuts, chopped cheese, oil, lemon juice, salt, and pepper.
- Process until smooth, scraping the walls of the food processor a few times in between.
- Adjust the taste with more salt, pepper, and lemon juice (if necessary).
- Transfer to jars.
Notes
- Only measure the lovage after removing the leaves from the stems. You will need more or less 2 large bunches.
- I use sunflower or canola oil or a mixture of them. Olive oil is also fine, preferably a lighter sort.
- Parmesan is not vegetarian; for a vegetarian pesto, use vegetarian hard cheese. Please use freshly grated cheese, not pre-grated.
- To give the pesto a bit of heat, add some cayenne pepper. I add about ⅛ teaspoon, but please use to taste.
Nutrition
Serving: 1g | Calories: 674kcal | Carbohydrates: 13g | Protein: 17g | Fat: 64g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 45g | Cholesterol: 20mg | Sodium: 1214mg | Potassium: 456mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3605IU | Vitamin C: 56mg | Calcium: 423mg | Iron: 5mg