I don't think I should be calling this pesto at all, but to simply call it sauce seems to do it a disservice. I came up with this recipe as the companion to another of my Fresh inspired noodles bowls. It's bright and herbal, with lots of room for adaptation.
I wanted something slightly Thai inspired, but without the heat. This is creamy, smooth and would be so great as a counterpart to a spicy summer roll or dolloped on top of a curry for contrast. YUM.
2/3 cup dry roasted, unsalted cashews
½ cup light coconut milk
juice of one lime
1 large handul cilantro
1 large handful basil leaves
1 tbsp tamari (or Thai fish sauce, if you're not concerned about keeping it vegetarian)
¼ cup water
(suggested add ins: 1 garlic clove, a spoonful of green curry paste, minced lemongrass, minced serrano pepper if you want some heat)
1. Pulse all ingredients except water in a food processor until think. Add water, 1 tbsp at a time until mixture reaches desired consistency.
Now, that was easy, wasn't it? Serve with noodles, if you like.
The pesto on soba noodles. Yum!