Serve this sauce hot or cold on pasta dishes, seafood, or lamb.
Makes 1 quart
1. Process the garlic, cilantro, basil, chives, mint, and cashews while slowly adding the vinegars. Heat the cream in a small saucepan. Transfer the herb mixture to a bowl and stir in the hot cream. Season with salt and white pepper. In the refrigerator in a tightly sealed container, the pesto will keep for 6 weeks; in the freezer, it will keep for 6 months.
Laura Daily of Snowmass Village, Colorado, takes cooking lessons whenever she can. She enjoys grilling year round, even in the snow.
By Laura Daily
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