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    Recipe for cashew-basil pesto

    Make about 1 cups

    Blunch uses this simple but unusual nut pesto on The Provencal pressed sandwich. Use it as a spread on sandwiches, stir it into pasta, or dip some French bread into it.

    ½cup cashews
    4cloves garlic
    Salt and pepper, to taste
    1cup loosely packed fresh basil leaves, stems trimmed
    1cup olive oil

    1. In a heavy skillet over medium heat, toast the cashews for 2 to 3 minutes, stirring constantly, or until they start to glisten and brown a bit.

    2. In a food processor, blend the cashews, garlic, salt, and pepper. Add the basil and work until the mixture forms a paste.

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    3. With the motor running, drizzle the olive oil through the feed tube. Taste for seasoning and add more salt and pepper, if you like.

    Adapted from Blunch