Cashew Pesto

Cashew pesto on a chicken thigh with roasted red peppers

Obviously, I am used to fine food. I probably take it for granted. If the AC and I were ever to part ways, I like to think I would become the chef in another relationship. I have learned  a lot by osmosis. I understand how things go together, basic techniques, the importance of timing. But would I have the magic? I think I need to stay a few more years if I want to learn that. 

The following recipe is about the magic. That extra something that only a good chef could add. We're talking a pesto made with cashews. Cashews. Think about eating a single cashew. The rich, creamy texture, saltiness, sweet, crunch. There's a reason they have so many calories, they pack punch. We grow at least three kinds of basil in our garden every year, this means we have too much basil and we tend to make pesto this time of year. Generally the pesto we make is good, this pesto took good to a whole other level. Orgasmic comes close. Magic pretty much describes it. Rich, creamy, perfect texture, made up on the spur of the moment, off the top of my love's scarred, bald head. That's the real deal. That's what I am going to try to appreciate more about this man I have. Because I know I'm lucky- I guess after 13 years I have a lot to be grateful for. 

Unfortunately, this brand of magic isn't very photogenic. I'm aware that it looks inspired by the "shit through a tin hole" installation at the Walker sculpture garden. But, believe me, some of the most beautiful things come in packages that suggest  otherwise...no I'm not talking about my man again- just this particular meal.

The original dish is the picture above. We added the pesto to a fabulous turkey burger the next day. Like any fatty, heavily spiced sauce, it tasted even better after a day of sitting in the fridge. 

On a turkey burger the following night

Cashew Pesto
In a frying pan over med-high heat, add a dollop of olive oil and one large diced shallot, when soft, add two cloves of minced garlic- cook until soft and put it to the side. 

In your food processor add:
2 hands full of roasted cashews, grind until fine.
Then add 2 1/2 oz chopped aged Gouda, chop fine.
Add one large, seeded, roughly chopped fresh cayenne pepper, process.
1 cup of loosely packed fresh sweet basil.
1/4 c olive oil; really good olive oil.
1/2 tsp salt.
1 clove of chopped, raw garlic.
15-20 cherry tomatoes seeded (cut in half and then scoop out seeds using a grapefruit spoon or teaspoon)
Finally, add the cooked shallot/garlic mixture to the food processor.
Process until finely minced, add olive oil and salt as needed to get a smooth, pesto consistency.

Sauteed red bell peppers:
1 red bell pepper sliced into rough bayonets
Saute on med-high heat with approx 2 tbsp balsamic, 1/2 tsp sugar sprinkled on top,a little salt. Cook until vinegar is a thick glaze.

Chicken:
2 boneless skinless chicken thighs, salt and pepper on both sides.
On one side, sprinkle smoked hot paprika and kachai powder liberally.
Sear over medium high heat with paprika side down to create a crust- about 2 minutes
Flip over and bring heat down to medium, cover and let cook through.

Tomato and Soppresata Salad

Balance. I'm an constantly seeking it, but somehow it eludes me. Every once in a while I catch it, but never hold on. I am a passionate person who seeks and craves change but needs routine and structure. So I tend to run after the change full force, forgetting to slow down and re-visit the things proven to make me happy. Eventually I stop running and realize how much I miss the routine. Ah, the joys of growing older, the increased insight is awesome and so often the thing you need most is right in front of you.

One of my favorite routines is going to Bill's Imported Foods on Lake St. and Lyndale Ave in Minneapolis. Just going through each of the aisles, looking at strange and familiar foods, planning our next meal or snack is a calming, restorative routine. Often our eyes are bigger than what we'll actually ever eat and we end up with exotic syrups, preserves and fabulous halva that will go bad before the perfect meal was formed. One of the things we always use up and can always be found in the brown paper bag that leaves the store with us is Soppresata sausage. Go ahead, re-visit some of our old posts, I'll bet it's in half our recipes. Huge fans of cured meats- nitrates and all- Bill's is where we find our staples. Soppresata is an Italian-style cured sausage. It comes as a link about 1.5" round and 10" long. We prefer the one labeled "hot". It's not really, it's just spicier and more flavorful than the other option. Sometimes we cut thin slices to serve with cheese, but the real miracle is it's versatility. Chopped finely, it provides the perfect amount of saltiness, bite and extra flavor to nearly everything.

This recipe makes use of all the extra tomatoes and basil you're going to have to pick tonight before the deep freeze. It's incredibly simple and a fabulous side dish to place next to your favorite entree tonight. You're basically going to core, de-seed and chop a couple tomatoes, add diced basil (sweet, lemon, thai, whatever you like), some good quality olive oil, a splash of a nice balsamic and thin slices of the Soppresata I just told you about. Salt and black pepper finish it off. Simple, fresh, delicious way to say good bye to summer.