There is this restaurant in Charlotte called Cowfish, and it is one of my top three favorite restaurants that I have ever eaten at EVER. It is soooo so so so soooooooo SO good.
The point of the restaurant is the fusion between burgers and sushi – hence the name…Cowfish.
So aaaanyway, there is this one burgushi (their sushi/burger combo rolls) called the Taste Explosion that has this cilantro cashew pesto spread over the top. And it is pretty much the best part of the roll – we always ask for extra.
So I decided to recreate this delicious pesto for the blog!
It’s a super easy recipe and tastes just like the real stuff.
I may or may not have eaten several spoon fulls.
And by several I mean 8.
Don’t worry – when you make this and have 8 spoon fulls I won’t judge you either ;).
This pesto is so bright and fresh! I was skeptical that it would be WAY overpowering with all the cilantro, but surprisingly that flavor is pretty mellow. You taste cilantro but you definitely don’t just taste cilantro. It’s the perfect balance of flavors!
Did I mention how easy this is? Yes. I did. But I am going to mention it again.
All you do is throw some stuff in the food processor and vrrmmmm (my food processor noise…) – it’s all done!
You’ll love it, I promise.
On a completely non-pesto-related note, Seth and I got the house!
We were so excited! It’s definitely a teeny tiny baby house, but we’re fine with that. We are just so grateful to actually have a place of our own! And a yard for little Boonie.
We are officially leaving Georgia on June 9th.
Have I started packing yet? No. No I have not. Shhh……..
Instead I’ve been distracting myself with this delicious, gorgeous pesto :).
By the way, I recreated the Taste Explosion roll that I mentioned earlier (the roll at Cowfish that is the base for this yummy pesto) and will be posting it in the next few days. Restaurant copy cats are so fun!Print
Cilantro Cashew Pesto
- 1 cup packed cilantro leaves (about two bunches)
- 2 tablespoons lemon juice (about one lemon)
- 1/2 cup cashews
- 1 clove garlic, peeled and roughly chopped
- 2 tablespoons olive oil
- 1/4–1/2 cup water
- Salt to taste
- Add the cilantro, lemon juice, cashews, and garlic into the food processor
- Turn on the food processor and drizzle in the olive oil and then the water
- Start with 1/4 cup of water. If you want the pesto thinner, add more water until you have achieved the consistency you prefer
- Season with salt and pulse a few more times to combine
- Taste and add any extra seasoning!
*Gluten free and vegan*
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more yummy condiments? Check these out!