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Thai Cashew Pesto
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Description
With golden, toasted cashews and fresh basil and cilantro, this vegan pesto doesn’t even need the cheese.
Ingredients
- 1 cup Packed Cilantro Leaves
- 1 cup Packed Basil Leaves
- 1 clove (large) Garlic, Roughly Chopped
- 1 whole Lime, Zest And Juice
- ⅓ cups Roasted Unsalted Cashews
- ½ teaspoons Kosher Salt
- ¼ cups Olive Oil
Preparation
Combine all ingredients except oil in a food processor and process until finely chopped, scraping down the sides with a spatula once or twice. Add the oil all at once and process until it forms a sauce. Transfer to a bowl or jar. Use immediately, refrigerate for a few days, or freeze.
Note: Pesto is great with Siam Lentil Bowls. Get the full recipe from my TK Recipe Box or at the link to the blog post.
More Recipes from Tessa | Natural Comfort Kitchen
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