RECIPE : Rucola & Parsley Pesto

Photos by : Miks Ramāns & Linda Vesate

Miks was the one who introduced me to the world of sauces. Before that I was happily living with a narrow choice between olive oil, mustard and tomato sauce. Now I can not imagine cooked meat without Barbecue Sauce and my latest obsession is pesto, everywhere.

On a one rainy Friday evening Miks decided to make pesto and I was the first one to help (especially in tasting department). Turned out that it was easier than expected - there was not even enough work for four hands. Sharing our recipe which, of course, alienated from original but was still delicious. You can vary amount of ingredients depending on your preferred taste and consistency.

INGREDIENTS (makes 750ml) :

1 pack rucola
1 pack parsley
500ml olive oil
200g hard cheese
50g cashews
3 garlic cloves
1 tbs honey
1 lemon


  1. Blend rucola,  parsley and olive oil.
  2. Add cashews, garlic, chopped cheese and blend again.
  3. Add lemon juice, honey and salt - blend once more till consistency is smooth.

For those who don't fancy parsley (I'm one of you, guys) - don't worry, the taste can not be felt. I was having huge amount of pesto on whole grain pasta that evening, but basically, I am eating it with everything - salads, sandwiches, veggies, meat and even breakfast eggs.