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A
fresh and vibrant pesto made with basil, flat-leaf parsley,
cashews, almonds, garlic, olive oil and Parmesan.
(Read the related
post.)
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| ¼
cup raw cashews |
| ¼
cup blanched raw almonds |
| ½
cup tightly packed fresh basil |
| ½
cup tightly packed fresh flat-leaf parsley |
| ½
cup freshly grated Parmesan cheese |
| 1½
cloves garlic—roughly chopped |
| 2
tablespoons water |
| ½
teaspoon salt |
| ¼
teaspoon freshly ground black pepper |
| ½
cup extra-virgin
olive oil |
TOAST
the cashews and almonds in a skillet over medium heat, stirring
occasionally, until lightly golden all over, then remove (or
lightly roast in the oven). ADD the basil, parsley, Parmesan,
cashews, almonds, garlic, water, salt and pepper to a food processor
or blender. WHILE you process, slowly pour the olive oil into
the mix until all the ingredients turn into a smooth paste (you
may have to scrape the sides occasionally). STORE in the refrigerator,
covered, for up to 3 days, or in the freezer for up to 3 months.
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