Tuesday, December 22, 2015

Classic Pesto with Cashews

While I am on a pesto kick, I decided to share my recipe for my everyday pesto. I still don't use pine nuts in this one, since cashews create a similar texture and are way more affordable.


2 C of fresh basil
¼ C of raw unsalted cashews
1 clove of garlic
½ C of extra virgin olive oil (EEVO)
½ C of parmesan cheese, grated
Salt and pepper to taste


In the bowl of your food processor or blender, combine the basil, cashews, and garlic. Blend or process until you get rough chunks. Add the EEVO and cheese and process until smooth. Add the salt and pepper to taste, mix, and enjoy!

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