Cashew Tarragon Pesto

Step 1

Purée the first six ingredients -- from cashews through garlic -- in a food processor until well combined and only slightly chunky.

Step 2

Add the olive oil, red wine vinegar, and a bit of salt and pepper, and blend until a coarse paste forms.

Step 3

Add a few tablespoons of warm water to thin the sauce to desired consistency, and adjust seasoning to taste.

Step 4

Enjoy pesto on pasta, fish, chicken or bread. Fresh pesto will last, airtight, in the refrigerator for 3 to 4 days, and can be frozen for a few months.