×
×

Lions, Tigers and Herbs: Cilantro Cashew Pesto Recipe

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

Published on Feb 23, 2011

Mother Earth Living

The ultimate guide to living the good life!