Lions, Tigers and Herbs: Cilantro Cashew Pesto Recipe


| February/March 2000



Serve this sauce hot or cold on pasta dishes, seafood, or lamb.

Makes 1 quart 

  • 12 cloves garlic, chopped
  • 9 loosely packed cups cilantro, 3/4 of the stems removed
  • 3 cups basil
  • 1 cup chives
  • 3 cups spearmint
  • 1 heaping cup roasted cashews
  • 1/2 cup seasoned rice wine vinegar
  • 1/2 cup unseasoned rice wine vinegar
  • 1 pint heavy cream
  • Salt and white pepper to taste

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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