Dunk and Crumble’s Tarragon and Cashew Pesto

"Purée parsley, tarragon, nuts, lemon and lemon juice, lemon herbs, and garlic in a food processor.

Add the olive oil, vinegar, and a bit of salt and pepper, and blend until a coarse paste forms.

Add a few tablespoons of warm water to thin the sauce to the desired consistency and adjust the seasoning to taste."

Since we are in full-on-pesto-making mode, I wanted to share a recipe that I discovered called Tarragon & Cashew Pesto from Dunk and Crumble.

Cashew Tarragon Pesto
1 large bunch fresh Italian flat-leaf parsley, roughly chopped
4 tablespoons roughly chopped fresh tarragon
1/2 cup raw cashews
zest from 1 lemon
juice from 3 lemons
a handful of lemon balm or lemon verbena stripped from the stems
1 garlic clove, peeled
1/3 cup olive oil
3 tablespoons lemon vinegar or chive herbal vinegar
salt and freshly ground black pepper

Directions:
Toast cashews in a dry pan over medium heat until lightly brown and fragrant. Allow to cool slightly.

Purée parsley, tarragon, nuts, lemon and lemon juice, lemon herbs, and garlic in a food processor. Add the olive oil, vinegar, and a bit of salt and pepper, and blend until a coarse paste forms. Add a few tablespoons of warm water to thin the sauce to the desired consistency and adjust the seasoning to taste.

Use as a sandwich spread, atop a bowl of hot pasta, or alongside roasted chicken.
Makes about 3 cups pesto.