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

Directions:  

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.