INGREDIENTS

• 75 g pecorino
• 150 g flat parsley
• 50 g basil
• 50 g cashew nuts
• 400 ml of cold-pressed olive oil
• Zest of 1 organic lime
• Juice of 1/2 an organic lime
• 2 pinches of ground cinnamon
• 1 tsp salt

HOW TO MAKE IT

1. Peel the pecorino and cut into 2 cm cubes Wash the parsley and basil and shake dry. Roughly chop the parsley without the very thick stalks. Pluck the basil leaves from the stalks.
2. Put the cashew nuts and the pecorino in the blender and finely grind for 5 seconds using the pulse function. Pour into a bowl and set aside.
3. Put the parsley and basil into the blender jug and puree manually for 30 seconds, pouring in 200 ml of oil through the opening in the lid.
4. Remove the lid, stir the mixture briefly with a spoon, add the cashew and pecorino mixture, the remaining olive oil, the lime zest and juice, cinnamon and salt. Mix using the ice cream function until the mixture is a medium-fine creamy consistency. Stop the program manually.
5. Add more lime juice, cinnamon and salt to the pesto according to taste, pour into a bowl and serve with home-made gnocchi or spaghetti. It also tastes great as an accompaniment to grilled meat or fish.

Top tip:

Instead of pecorino, you can use parmesan and the pesto tastes just as good. The cashew nuts can be replaced with almonds, according to taste.