My plants are enjoying this August miasma~even if the rest of us aren't. Since the basil was towering, it was time to harvest some of it and create pesto.
Made it with cashews, as they were the closest thing to pine nuts in my pantry. Dinner will be zesty tonight.
Just bought a big bag of raw cashews to make a variation on romesco sauce.
ReplyDelete3 tablespoons extra-virgin olive oil, plus more for serving
3 medium cloves garlic, minced
4 large roasted red peppers from a jar, drained and sliced (2 cups)
2/3 cup roasted unsalted almonds
2 tablespoons tomato paste
1 teaspoon Spanish smoked paprika (pimentón)
In a blender, combine the roasted red peppers, almonds, tomato paste, smoked paprika, the remaining 2 tablespoons of oil and 1/4 teaspoon of the salt. Puree to form a smooth, bright orange-red sauce.
They serve it with spinach and an al dente pasta, but I couldn't see how it seemed tasty with almonds, so I think cashews will give it a creamier mouthfeel. I need to get some basil going...
(The original oil went into the pasta with the spinach.)
DeleteYum. I love a good romesco sauce. Just had some harissa sauce a few days ago. Just so many delicious sauces in this world.
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