This cashew pesto is really easy, and can be put on anything. It complemented smoky grilled eggplant.

All measurements are approximate, so adjust according to taste.

Ingredients:
1 cup raw unsalted cashews, soaked for at least an hour
1 teaspoon garlic, chopped
A handful of basil
3-4 tablespoons olive oil
Water to thin out as needed (1/2 cup?)
1/2 t salt

Blend all ingredients until smooth, scraping down the sides of the blender as needed.

For the eggplant…

Turn heat on grill to medium/high.

Slice into planks and brush with olive oil, salt, and pepper.

Grill for 4-5 minutes a side.

Wrap in foil for 10 minutes to evenly cook the eggplant.

To serve, spoon some pesto on the plate and place a few slices of eggplant on the pesto.Top with basil or fresh slices of tomato.

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