Cashew Tarragon Pesto

By markemilw

Ingredients

• 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
• 1 garlic clove, peeled
• 1/3 cup olive oil
• 3 tablespoons red wine vinegar
• salt and freshly ground black pepper

Details

Servings 1
Adapted from dunkandcrumble.com

Preparation

Step 1

Directions:

Toast cashews in a dry pan over medium heat until lightly brown and fragrant.  Allow to cool slightly.

Purée the first six ingredients in a food processor (from parsley through garlic).  Add the olive oil, red wine 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.

Makes about 3 cups pesto.