1 cup unsalted, raw cashews
2 cloves garlic, peeled
½ teaspoon crushed red chili flakes
3 tablespoons fresh lemon juice
¼ cup local honey
1/2 cup olive oil
Kosher salt and fresh ground pepper
1 pound carrots, peeled, julienned
Basil leaves, finely chopped for garnish
Preheat oven to 350’F Degrees.Toast cashews on a rimmed baking sheet, tossing occasionally- until golden brown, about 8–10 minutes. Let cool, set aside.
Add to the bowl of your food processor or blender- garlic, lemon juice, red pepper flakes, 1/2 cup of the cashews, honey, salt and pepper. Process and slowly add the oil by drizzling through your processors feeder tube. Continue until mixture is emulsified into a creamy vinaigrette. Taste and adjust seasoning to your liking with salt, pepper,honey or lemon. Add carrots, toss and let sit at least 30 minutes. Toss with additional cashews and chopped basil just before serving.
Salad can be made 1 day ahead without the nuts and basil. Cover; chill. Toss with 1/2 cup remaining nuts and chopped basil just before serving.