Pesto from Dates and Ginger

Ingredients

• 400 g fresh dates
• 1 piece ginger (about 4 cm)
• 80 g cashew nuts
• 50 g pistachio nuts
• 4 tbsp raisins
• 1 tsp ground cinnamon

Instructions

1. 1.

   Remove the skins from the fresh dates, halve them, and pit them. Peel and finely grate the ginger. Chop the cashew nuts.

2. 2.

   Peel and chop the pistachios. Soak the raisins for 20 minutes and drain; reserve the soaking liquid.

3. 3.

   Blend the dates, raisins, 1–2 tbsp of the soaking liquid, cinnamon, and ginger in a blender or food processor until smooth.

4. 4.

   Add the cashew nuts and pistachio nuts and pulse briefly so that the nut pieces remain visible. Transfer to jars and seal tightly.