A fresh and vibrant pesto made with basil, flat-leaf parsley, cashews, almonds, garlic, olive oil and Parmesan.

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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