Ginger Herbal Cashew Pesto
Fresh herbs, crushed garlic, and cashews join forces in this herbaceous recipe that perfectly captures that iconic cheesy and nutty pesto sauce flavor without breaking the bank.
Ingredients:
- Cilantro, fresh - 3 bunches
- Jalapeno, fresh,cut - 2 oz.
- Ginger fresh, peeled/chopped - 2 Cups
- Cashews, toasted - 1 lb.
- Green Onion, cut small - 5 bunches
- Canola oil - 1 Cup
- Hidden Valley Balsamic vinaigrette - .5-1 Cup
- Classic Gourmet FF Toasted Sesame Vinaigrette - 1 Cup
- Sauce Craft Honey Sriracha sauce - 1 Cup
- Cream sherry wine - .5 Cup
- Turmeric, ground - .33 Cup
- Pepper, Black ground - .33 Cup
- Cumin, ground and toasted - .33 Cup
- Garlic, peeled - 3 oz.
- Salt, kosher - .33 Cup
Preparation:
- Place in the food processor the first 6 ingredients and chop well.
- Add in the oil, then the 3 sauces and allow to blend.
- Add in the remainder of the ingredients and combine.
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Place the pesto in a clean container and hold in the refrigerator until needed.
Chef Notes: the abbreviation “FF” means fat-free dressing.
