Thai Cashew Pesto

1. 1

   Combine all ingredients except oil in a food processor and process until finely chopped, scraping down the sides with a spatula once or twice. Add the oil all at once and process until it forms a sauce. Transfer to a bowl or jar. Use immediately, refrigerate for a few days, or freeze.

2. 2

   Note: Pesto is great with Siam Lentil Bowls. Get the full recipe from my TK Recipe Box or at the link to the blog post.

* Per serving · 4 servings · Values may vary.

No additional tips available.