Make about 1⅓ 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.
|Salt and pepper, to taste|
|1||cup loosely packed fresh basil leaves, stems trimmed|
|1||cup 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.
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