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Basil Cashew Pesto

July 1, 2014

D and I have a cute little basil plant on our deck. We used some of its fresh basil along with some cashews to make a pesto sauce the other night. We added some light cream and fresh pasta to round out the dish. It was a wonderful dinner! We liked the creaminess you get by adding cashews to the pesto plus the lightness from the lemon.

The pesto will keep for about 2 days in the fridge; I recommend topping with plastic wrap to keep its bright green color. You can also freeze it using ice cube trays and then put the pesto cubes in a ziptop plastic bag for up to 6 months.

You will need:

  • 5 cloves garlic, peeled
  • 1/4 t salt, scant
  • 5 c fresh basil
  • 1 c unsalted and roasted cashews
  • 1 lemon, zested and juiced
  • 1 c Romano cheese, grated (or could substitute Parmesan)
  • 1 c olive oil
  • Pepper, to taste

Then you will…

  1. Add the garlic and salt to a food processor. Pulse until coarsely ground.
  2. Rinse the basil and add (still wet) to the food processor.
  3. Add the cashews, lemon zest, lemon juice and cheese to the food processor.
  4. Blend until well mixed.
  5. With the processor on, slowly add the olive oil until mixed together to form the pesto. You can add extra olive oil to thin the sauce as needed.
  6. Add a little pepper to taste.

20140525 Basil Cashew Pesto

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