Iâ€™ve been feeling a little unmotivated lately; or perhaps lazy would be appropriate, but thatâ€™s such a four letter wordâ€¦
Something must have happened to me in New York because I donâ€™t think Iâ€™ve been myself since I got home.
Iâ€™m still struggling to finish unpacking from that little trip, and all I seem to be doing lately besides going to work, is staying in bed and reading â€“ because, you knowâ€¦â€œliterature is the most agreeable way of ignoring lifeâ€
Admittedly, the few times I forced myself to go out were actually nice, like the afternoon I went grocery shopping for this tomato, basil and cashew sauce â€“ it was a bright sunny day.
This sauce is bright too; I love it for its simple fresh ingredients; itâ€™s a little creamy from rich-tasting cashews and has a smooth tangy flavour from the tomatoes and basil.
I make a big batch, usually doubling the recipe and freeze some for later use; of course, itâ€™s good tossed with pasta, but I use it in a few other dishes as well â€“ on toast, sandwiches and flatbread, or tossed with roasted vegetables.
Itâ€™s technically a â€˜summer sauceâ€™, but occasionally I’ll come across some good looking hothouse tomatoes and the perfect bunch of basil and cave, also because itâ€™s one of those easy no-brainer sauces that one makes when one is feeling unmotivated.
Like I said, I made a big batchâ€¦ just in case it takes me a while to get out of this funk I find myself â€“ it makes dinner interesting without too much work.
A little note on when making this sauce; depending on how you prefer your sauces, feel free to add another 1/4 – 1/2 cup of wine or water to the sauce while it simmers, if you feel itâ€™s too thick.
Tomato, Basil and Cashew Sauce
- 2 medium tomatoes, chopped
- 3 tablespoon tomato paste
- 2 tablespoons chopped sundried tomatoes
- 1 cup raw cashews
- 1 cup packed basil leaves
- 4 cloves of garlic
- 1 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon salt (or more to taste)
- 1/2 teaspoon ground black pepper
- 1/4 cup red wine, or more (or water)
- 3 tablespoons olive oil
- Using a food processor (or good blender), combine tomatoes, tomato paste, sundried tomatoes, cashews, basil leaves and garlic, process until the mixture becomes smooth and creamy
- Add the salt and pepper, stream in the red wine and process for a few more seconds until well incorporated
- Heat olive oil in a saucepan over medium-high heat
- Transfer the sauce into the saucepan and cook, stirring frequently until the sauce becomes fragrant (about 4 â€“ 5 minutes)
- Taste and adjust seasoning as desired
- Use immediately, tossed with your favourite pasta, or let it cool and store in an airtight container covered in a thin layer of olive oil
Take it easy dear – sometimes ‘life happens’ on us, and we need to ‘rest’. At least NY was fun! This looks great, and ‘virtually’ tastes delicious – full of nutty goodness19 April, 2013 at 1:24 pm
Thank you, Iâ€™m slowly getting out from under it, the nice weather helps 🙂22 April, 2013 at 12:02 pm
Ha! Iâ€™m over it already, your comments always make me smile. Iâ€™m going to try it with some spinach fettuccine next time, the thought is mouth-watering. 🙂22 April, 2013 at 12:11 pm
I love that this is a new take on a pesto sauce, but more tomato based!27 April, 2013 at 5:24 pm
Yes, I guess it’s a tomatoey pesto 🙂 thanks for stopping by!28 April, 2013 at 4:07 am
I love that this is soooooooo simple and so like pesto. I cant wait for our tomatoes and basil to grow this summer.1 May, 2013 at 2:37 am
Thanks Bintu! Maybe you can send some of your tomatoes and basil my way 🙂 I have the opposite of a green thumb3 May, 2013 at 10:52 am