It was about a month ago that I made this pesto; and I had fully intended to post about immediately- it’s so good and I was inspired to share.
But then summer happened; it seemed to come out of nowhere. Summer started slow here, but then it really began to pick up speed; and just like that, this lovely little pesto fell to the bottom of my to do list. What, with patio season being a blink around here, sitting at home and writing about my emerald wonder seemed preposterous.
After an amazing week in Montreal, spent sampling some of the best that North American food culture has to offer, I came home revitalized and ready to get back to blogging business; or semi business really. Although temperatures are soaring, I can feel the denouement of summer dawning; so despite my renewed blog vigor, I am going to keep this brief.
This pesto features cashews, one of the butteriest nuts out there; and this said buttery-ness lends itself so well to this sauce. I slathered this on toast and I was adding it to my tuna salad- I was hooked. I was using it in almost every cooking endeavor I undertook. Believe me, it really is that good.
To keep this on the summer side of things, you could use this as a part of marinade for grilled meats or slather it on freshly grilled corn; this is the time to go wild people! My love for this pesto runs deeps, so don’t be surprised if you see this lovely little concoction making a winter cameo in my soups and stews.
1 cup cashews
1 cup mint leaves
1 cup basil leaves
3 garlic cloves
1 tsp crushed red pepper flakes
1 tsp salt
¾ cup olive oil
1 tsp lemon juice
In a food processor blend the garlic and ¼ cup of oil; once smooth, add the cashews, mint, basil and pepper flakes. Power on the processor and slowly add the remaining oil. Season with salt, pepper and lemon juice and pulse for 5 seconds. Store in an air tight container, and enjoy for for 1 week.