To make really great vegetarian sandwiches, spread this pesto on a French roll and load the sandwich with grilled portobello mushrooms, peppers and onions.
Makes about 1 cup.
- 1 bunch cilantro including stems
- 1/2 c raw cashews
- 1/4 c extra virgin olive oil
- 2 Tbsp fresh lime juice
- 3 cloves garlic, chopped
- 3/8 tsp salt or to taste
- 1/4 tsp pepper
- In a food processor*, pulse the cilantro and cashews until fine.
- Add olive oil, lime juice, chopped garlic, salt and pepper. Pulse several times, then process on high about one minute, or until you have the consistency you want. Use with pasta or bread.
*You can use a kitchen chopper if you make half a recipe or work in two batches.