Creamy Cashew Pesto Crostini

A quick and easy holiday appetizer!

Makes 12-14 crostini

1 cup unsalted cashews, lightly toasted

1/4 cup grated parmesan cheese

28 g or about 4 sprigs of basil leaves

1 tsp lemon juice

1/4-1/2 cup olive oil

Salt

Pepper

Baguette: 12-14 slices, lightly toasted

salami or other cured meats

pomegranate arils

1. In a food processor, combine the unsalted cashews, parmesan cheese, basil leaves, lemon juice, olive oil, salt and pepper. Pulse until smooth.

2. Spread the pesto on the baguette slices and top them off with your favourite cured meats and pomegranate seeds.

Tip: If you want to store your pesto in the fridge overnight and keep the bright green colour, blanch the basil in hot boiling water for about 15 seconds, then shock them in a bowl of ice water. Dry the basil with paper towel before putting it in the food processor.