Balsamic Cashew Pesto on Focaccia
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Brunch, Bread, Sauce, Pesto
Cuisine: American
Serves: 4-6
Ingredients
For the Candied Cashews:
  • ¼ cup cashews
  • 2 tbsp balsamic vinegar
  • 2 tsp brown sugar
  • 1 tsp chili powder
  • ¼ tsp salt
  • 1 tbsp butter
  • 2 tbsp cup water
For the Pesto:
  • Candied cashews
  • 1 cup Italian basil
  • ½ cup spinach
  • 2 tbsp cilantro
  • 4-5 cloves garlic
  • 2 tbsp lemon juice
  • 2 tbsp extra virgin olive oil
  • fresh pepper cracked
  • salt to taste( be cautious because the nuts already have salt in them)
  • ----------------------------------------------
For the Focaccia
  • All Purpose Flour - 4 cups
  • Yeast - 1 packet
  • extra virgin olive oil - 3 tbsp
  • sugar - 2 tbsp
  • Warm water(110degrees) - 1 cup
  • Tomatoes and basil to garnish
Instructions
For the Candied Cashews:
  1. In a non stick pan or a cast iron pan, add the butter and let it melt. Add the brown sugar, chilli powder, balsamic vinegar and the nuts. On medium to low heat, fry it well. When you see the color change, add water and let toast for another 2 minutes. Add some salt. Turn off the heat and transfer to a plate.
For the Pesto:
  1. In a blender or food processor, add the cashews and the garlic, let it whip up. Once it is to a consistency you like, ground up well, add the other ingredients for the pesto and grind with required salt. You can make it smooth or keep it little if you'd like.
For the focaccia:
  1. Add yeast in warm water and let it bubble up for 5 minutes. Make sure the temperature of the water should be warm, not too cold or not too hot.
  2. In a stand mixer or food processor, add the all purpose flour, sugar, salt and give it a whip until all the ingredients are well combined.
  3. Add the oil, and yeast mixture and let it whip. Once the dough has come together, let it mix on low speed for another 10 minutes. You can knead it by hand alternatively.
  4. Take it out on a floured surface and knead it a little by hand, coat it with olive oil, put in a bowl, wrap tight and let rise for 11/2 to 2 hours or until it's doubled in volume.
  5. Take it out and punch it down gently. You are ready to roll.
  6. Oil the pan you want to bake it in and roll the dough to fit the pan to ½ inch in thickness and let it rise for another 20 minutes covered loosely.
  7. Preheat your oven to 400 degrees.
  8. After 20 minutes, top with the pesto and arrange the tomatoes and bake.
  9. Bake at 400 degress for 20 minutes in the lower part of your oven.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2015/10/14/pesto-focaccia/