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
More than 150 workshops, great deals from more than 200 exhibitors, off-stage demos, inspirational keynotes, and great food!LEARN MORE