Cashew and Lemon Pesto
Servings: A lot!
Prep Time: 15 Minutes
August 1, 2016 • By Seamus Mullen
It’s no secret that I’m a total nut for nuts. There aren’t any nuts that I don’t totally love and I’m always looking for new and unique ways to cook with nuts and create dishes that illustrate their diversity. I happen to have a serious thing for cashews in particular and the other day….
I was playing around in the kitchen the other day with Chef Neil, the Chef de Cuisine at Tertulia, and we came up with this really simple and delicious cashew pesto.
1 cup toasted cashews
2 cloves garlic
6 paper thin slices lemon, seeds removed
1 dried guindilla chile or
1 tsp red pepper flakes
1 cup EVOO
2 filets anchovy
½ cup parsley leaves
Sea salt and pepper to taste
In a mortar and pestle combine all ingredients until they come together in a chunky paste.
Serve with grilled zucchini, eggplant or grilled onions, or thin it out with a little EVOO and vinegar to dress a salad of purslane and grilled vegetables with herbs.