Why is it that when you say pesto, it automatically means that classic basil, pine nut, and parm combo? Sure, everyone loves that stuff, but why not mix it up? Try different nuts, different herbs... but FOR SURE, try it using our mellow Slow Roasted Garlic instead of raw! #mindblown
What you need
4 cups fresh basil leaves (2 ounces)
½ cup cashews (unsalted!)
2 tablespoons Tessemae’s Slow Roasted Garlic
coarse salt and ground pepper
1/2 cup Tessemae’s Lemon Garlic Dressing
2 ½ pounds mixed tomatoes, sliced, quartered or halved, depending on the size
What to do
Bring 2 cups salted water to a boil. Add the basil and press down with tongs. Quickly drain in a strainer and rinse with cold water until cool. Pat the basil dry with paper towels.
In a food processor, combine the basil, cashews, and Slow Roasted Garlic. Season with some salt and pepper, then process until everything is finely chopped. With the motor running, add the Lemon Garlic and process until smooth.
Spread the tomatoes on a platter and drizzle with the pesto. Sprinkle with more cashews and basil leaves.
Makes 1 cup pesto