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Tupelo Honey Cafe
by Elizabeth Sims and Chef Brian Sonoskus

Fresh basil is fragrant with hints of anise and pairs delectably with the sweetness of cashews in this pesto with a twist. Serve tossed with pasta, spread on crostini as an appetizer, or paired with grilled chicken and fish. It's also fantastic with raw vegetables as a crudites partner.
Makes 1/2 cup


    • 1/2 cup firmly packed fresh basil
    • 1/3 cup roasted, salted cashews
    • 2 cloves garlic
    • 1 tablespoon freshly squeezed lemon juice
    • 1/8 teaspoon sea salt
    • 1/8 teaspoon freshly ground black pepper
    • 1/3 cup extra-virgin olive oil


Combine the basil, cashews, garlic, lemon juice, salt, and pepper in a food processor.

Drizzle the olive oil into the mixture and blend until smooth.

Serve immediately or refrigerate in an airtight container for up to 1 week.


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