I've been experimenting with my pesto, using different kinds of nuts since pine nuts are pricey, and I have decided that cashews are the winner. They create a creamier taste, which is nice since I do not add cheese. Today, I added in two new ingredients to my usual pesto: organic parsley and lime (from the Hanten's garden in Temecula) . Yes, lime. The lime married so well with the other flavors, and added an extra dash of freshness that was perfect for a spring time meal. I may or may not have licked the food processor clean. I am pleased to present to you my new favorite pesto recipe....
Cashew Lime Pesto
(Serves 1)
3/4 cup of organic basil
1/4 cup cashews
1/2 cup garlic olive oil (I used garlic olive oil from the Temecula Olive Oil Company and did not add garlic, if you don't have garlic olive oil I would recommend using regular olive oil and then adding 1 clove of garlic)
a dash of salt
a dash of organic Italian parsley
the juice from half of a good sized lime
Blend all of these ingredients together in your food processor until they form a sauce or paste and spread over something delicious.
Since my latest food obsession has been grilled cherry tomatoes and hearts of palm, I covered both in the rest of the lime juice, grilled, and added them to my cashew- lime-pesto-spaghetti and was pleasantly surprised by this delicious dish.
