Cashew Pesto with Mint & Spinach
Ever since my roommate alerted me to a cashew pesto she and her mother enjoyed the other day, it's been stuck in my head. Today I toyed with a version of my own. Have to say, it's unlike any other pesto I've ever had -- and til now I've been partial to those of the pistachio variety -- but there's something about cashews (perhaps their inherent creaminess) that bodes especially well with this type of sauce. It's freakin' tasty. I've already tossed it with pan-roasted radishes and shmeared it on homemade bread (not to mention taking a spoon to the bowl). If it survives the night, I've got fresh pasta plans for the stuff tomorrow night. Unlike other pesto recipes, it doesn't use cheese (and it doesn't need it). Green magic from merely roasted cashews, fresh mint, raw spinach, garlic, olive oil, sea salt and freshly ground black pepper. I didn't really measure, rather, added and tasted as I manned the food processor til I found the perfect balance. I urge you to do the same. Gather the best ingredients you can (more than you think you need) and test til you get it right. Too nutty? Add more herbs. Not creamy enough? Add more olive oil. (And be sure to season generously with salt and pepper.) Have fun with it. Cooking without measurements will make you a more attune cook, trust me.