So, the tasting notes are lemon, garlic, olive oil, cashew, salt and a bright grass. I also added a bit of fresh Thai basil, but tiny. I wouldn’t say it’s a main attractions. But especially when tossed with those hot salty creamy potatoes, it cooks a bit and then the cashews adds that mouthfeel and rounds it all out. It’s more just like, why not. Even if you make your regular pesto and use it as filler, why toss it. It’s edible and free. But it’s bright and Grassy. I juiced some with whole lemon, lime, ginger and jalapeño.
I made a pizza dough, I’m thinking of like a Harrisa base and then those roasted tomatoes in maybe a Stromboli or something. Cashews ricotta or tahini
