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BASIL CASHEW PESTO

 

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
 

INGREDIENTS

    • 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
     

DIRECTIONS

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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