A simple twist on a classic italian pesto rosso
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Sundried Tomato and Cashew Pesto
- In a food processor, combine the sun-dried tomatoes, basil leaves, Parmesan cheese, cashews, and garlic cloves.
- While the food processor is running, slowly drizzle in the lemon juice until the mixture is well combined and smooth.
- Season with salt to taste.
- Use immediately or store in an airtight container in the refrigerator for up to a week.
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