Components:
- FOR THE PESTO
- 1 cup packed new basil leaves
- 1 cup packed new, flat leaf parsley leaves
- 2 cloves garlic
- 1/3 cup cashews
- 1/2 cup freshly grated Parmesan cheese
- 1/4 tsp salt
- 1/2 cup olive oil
- FOR THE CORN CAKES
- 1/2 cup yellow cornmeal
- 1/2 cup flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/8 tsp freshly ground dim pepper
- 2 Tbs candy white miso
- 1 Tbs unsalted butter, melted
- 1 cup buttermilk
- 2 eggs
- 3/4 cup new candy corn kernels (about 1 stunning cob), or thawed frozen kernels
- 2 scallions, thinly sliced
- Canola oil or vegetable spray for pan-frying