Cashew Pesto
On a recent trip to Italy, I purchased these egg noodles. They were simply the best dried egg noodles, period. I’m sure something in the US will come close. I’ll post a note when and if I find them.
This noodle dish is simply egg noodles, cashew pesto, fresh tomato, and grated parmesan cheese.
Pesto Ingredients:
- 3/4 cup raw Cashews, lightly toasted
- 2 cloves garlic (with skins on)
- 2 cups fresh basil
- 1/3 cup olive oil
- 1/3 cup grated parmesan cheese
Spread the cashews in a single layer on a baking sheet with the two garlic cloves, and toast them in a 250 degree oven for 10 minutes or so- until the cashews are golden brown, not dark brown, and definitely not turning black.
Let them cool a bit. Take the garlic cloves out of their skins. Add everything to a food processor, and presto… you have pesto.
Avocado, Tomato, and Corn Salsa
This salsa goes well with anything “Mexican.”
Just mix it all together and enjoy.
Ingredients:
- Avocado
- Tomato, seeded and chopped
- Corn
- 2 tablespoons chopped red onion
- 1 clove chopped garlic
- some chopped jalapeño (as much spice as you like)
- Sea Salt
- Ground Black Pepper
- Crushed Red Pepper Flakes
- Lemon Juice (squeeze a little less than half of one lemon)
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