Cashew Cilantro Pesto
23 October 2007 by Jean Johnson
I came home from farmer’s market table with 5 peaked bouquets of cilantro last Sunday. The first couple days I chopped up leaves for any number of meals, but then on a whim I made pesto.
If you’re still buying jarred pesto, you might have a gander. It’s so easy–and nothing tastes as good as fresh.
Cashew Cilantro Pesto
Cooking Beyond Measure, page 75
Recipe Note
Chop the big stems off a bunch or two of cilantro. Spin it the blender with raw cashews from the bulk bins, garlic, oil, salt, and a enough water to make things go.
Note: The nice thing about this pesto is that it doesn’t turn black like sweet basil pesto does when it’s exposed to the air very long.
