An easy to make pesto with cilantro and basil that has a fresh summery taste. It is delicious served with fresh pasta and seared shrimp or diver seallops with a dusting of fresh grated parmesan.
2 C cilantro leaves and stems rough chopped
1 C packed basil leaves
3 garlic cloves
1/2 C cashews unsalted
1/2 to 2/3 C olive oil
1/3 C Parmesan cheese shredded
1/4 to 1/2 t salt
Makes about 2 cups
Place cilantro, basil, garlic, and cashews in food processor and pulse until coarsely chopped.
Scrape down sides of bowl then add Parmesan.
Turn on processor and slowly add in olive oil until pesto is smooth.
Add salt and pulse to combine.
Ready to serve or freeze¹.
¹You can freeze the pesto in ice cream trays and transfer to air tight plastic bags or freeze it small plastic containers that have air tight lids.