Rosemary Pesto
½ cup unsalted cashews (raw or toasted)
½ tablespoon fresh rosemary (leaves only; use those closest to the tip of the sprig, if possible)
1 clove garlic, peeled
1 tablespoon olive oil
½ cup grated cheddar cheese
½ cup plain yogurt (regular, low-fat or no-fat)
Lemon juice to taste
Salt and pepper to taste
Place all the ingredients in a blender, and process until a smooth paste forms. Refrigerate, covered, for up to five days. To freeze: Process all the ingredients except the yogurt. Freeze. Thaw before using, and stir in yogurt.
Serve 3 to 4 tablespoons on each serving of cooked pasta.
Makes 1 cups, or enough for 6 to 8 servings
Recipe slightly adapted from “One World Vegetarian Cookbook” by Troth Wells (2001 Interlink Publishing Group)
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