Pesto – nothing reminds me of summer like fresh pesto – ok, maybe a good rosé. We grow enough basil to yield multiple batches during the summer. This is my recipe below. We use pesto throughout the year: as a spread for bread, on fish, sometimes steak, or just on pasta as shown above.
4 cups basil leaves, packed
1 cup cilantro leaves
3 cloves garlic, roughly chopped
1/2 cup pine nuts
1/2 cup cashew nuts
1/3 olive oil, with additional olive oil if needed
1/3 cup shredded parmesan cheese
Salt and pepper to taste
Place all the ingredients in a food processor with the larger blades. Pulse the processor until the mixture has the consistency of a coarse sauce. Adjust ingredients to your taste.