Friday, September 8, 2017
Tarragon & Cashew Pesto - Weekend Recipe
Okay it is Pesto season and I love to make pesto, but I find if you always use Basil it always tastes the same. So I have changed it up with Lemon Basil, or Parsley or even Cilantro, but this recipe I found on Dunk and Crumble for a pesto made with tarragon and cashews is without doubt the best in unique tastes for pesto. The underlying flavor of lemon certainly made my taste buds happy!
Cashew Tarragon Pesto
1 large bunch fresh Italian flat-leaf parsley, roughly chopped
4 tablespoons roughly chopped fresh tarragon
1/2 cup raw cashews
zest from 1 lemon
juice from 3 lemons
a handful of lemon balm or lemon verben stripped from the stems
1 garlic clove, peeled
1/3 cup olive oil
3 tablespoons lemon vinegar or chive herbal vinegar
salt and freshly ground black pepper
Toast cashews in a dry pan over medium heat until lightly brown and fragrant. Allow to cool slightly.
Purée parsley, tarragon, nuts, lemon and lemon juice, lemon herbs and garlic in a food processor. Add the olive oil, vinegar, and a bit of salt and pepper, and blend until a coarse paste forms. Add a few tablespoons of warm water to thin the sauce to desired consistency, and adjust seasoning to taste.
Use as a sandwich spread, atop a bowl of hot pasta, or alongside roasted chicken.
Makes about 3 cups pesto.