This recipe came out of need to use up tarragon that was going to turn and the only nuts I had on hand, cashews. The flavour is light and lemony and the mouthfeel, creamy. This pesto works well on any type of seafood, pork, chicken, pasta, spread on bread or even folded into cream cheese for a dip. We actually used it in a stuffed potato which turned out amazing, try it here after making this tarragon cashew pesto.
**We didn’t get any photos of the process. Next time we make this pesto we will update the post.**
Terragon Cashew Pesto
Yield:
2 Cups
Prep Time:
10 minutes
Total Time:
10 minutes
Ingredients
- 2 cloves Garlic
- 2/3 cup Cashews
- 1/4 cup Terragon, picked
- 1 Lemon, zested and juiced
- 1/2 cup Olive Oil
- 1/2 cup Parmesan Cheese, grated
- Salt & Pepper to taste
Instructions
- In a food processor add the garlic, cashews, terragon, lemon juice and zest and process.
- While the processor is running, slowly pour in the olive oil.
- Remove mixture to a mixing bowl and fold in the parmesan cheese and season with salt and pepper.
- Mixture will be bitter at first, let sit for 1 hour and re-taste and season adding more lemon juice or salt if necessary.
