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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.

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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

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