Summer Fest: Eggplant Chips with Cilantro Pesto

INGREDIENTS

• 2 cups fresh cilantro, packed
• 1/3 cup cashews, un-roasted and unsalted
• 2 cloves garlic, skin removed
• 1/2 cup olive oil + 3 tbsp
• 1/2 cup Asiago cheese, grated
• 4 Japanese eggplants, thinly sliced into rounds
• 2 tbsp salt
• 1 tsp paprika
• 1 tsp garlic salt
• extra salt and pepper to taste