Cashew and roasted tomato chili pesto sauce
Sweet and tangy pesto sauce made with cashew nuts, roasted sugardrop tomatoes, chili and garlic. Let me introduce you my new cashew and roasted tomato chili pesto sauce.
As I mentioned before in my other posts, I am a sucker for a good pesto sauce. It is not only easy and quick to make, but also is nutritious, healthy and can be made in advance. I always have a jar of a homemade pesto in my fridge as it is a perfect solution for a delicious dinner on a busy day.
How to make cashew and roasted tomato chili pesto sauce
Is this recipe quick? Yes, it is. Despite of the fact that you have to roast tomatoes, chili and garlic, it only takes maybe 10 extra minutes but the effort is soooo worth it! So after you roasted your veg add them into a food processor together with cashew nuts and spices. process until smooth. Add parmesan and then stir in olive oil at the end. Pesto sauce is ready.
This recipe makes one jar, about 250ml of pesto sauce.
Tips:
- Check if your cashew nuts are fresh. You do not want to use stale, soft cashew nuts as they will not taste nice.
- The same with garlic, only use the best fresh garlic as old garlic will lack intensity of the flavour.
- I always advise to stir is olive oil at the end. It will prevent your pesto from being overly bitter.
- Do not use pre-grated Parmesan as it includes nasty ingredients that prevent Parmesan from clumping.
Made with simple ingredients as tomatoes, chili, garlic and cashew nuts. Healthy and nutritious and delicious. I love using cashew nuts in pesto for their creaminess and sweetness.
What does cashew and roasted tomato chili pesto sauce taste like?
This pesto sauce is definitely more creamy than my other pesto recipes. I wanted to create a smooth, more mellow pesto recipe this time, therefore I decided to use cashew nuts. This cashew roasted tomato and chili pesto sauce is sweet and spicy, but in a nice way. It is a very balanced pesto sauce, I mean you will not throw fire like a dragon. Well, if you want obviously you can add more chilies :) Your choice.
How to store my pesto sauce.
For the best results, please store pesto in a jar or in an air-tight container for up to a week.
I have not tried to freeze this sauce, as it always disappear on the same day I make it.
How to serve cashew and roasted tomato chili pesto sauce.
You can obviously use it with any kind of pasta or use as a spread on a toast. Moreover try adding pesto to fried eggs or scrambled eggs, you will not be disappointed. The results are delicious.
If you are looking for more pesto recipes, I can recommend you the following:
Green onion almond pesto sauce
Click this link if you want to see all my pesto recipes.
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own.
Enjoy!
Sweet and tangy pesto sauce made with cashew nuts, roasted sugardrop tomatoes, chili and garlic.
- 70 g cashew nuts
- 90 ml olive oil
- 18 cherry tomatoes (I picked sugardrop for additional sweetness)
- 50 g Parmesan (grated)
- 4 garlic cloves (peeled)
- 1 red chili (halved, seeds removed)
- 1 tsp paprika (powder, mild)
- 1/2 tsp salt (table)
- 1 tsp parsley (dried)
- 1/2 tsp pepper (freshly ground)
Preheat the oven to 180C Fan.
Add tomatoes, chili and garlic on a baking tin and roast for about 10 minutes, until soft.
In a small food processor add cashew nuts, spices and roasted veg.
Pulse all ingredients until smooth and then add Parmesan cheese.
Stir in olive oil, using a spoon.
Serve with your favourite pasta.