Basil Cashew Pesto
NEW TWIST ON AN ITALIAN CLASSIC
Whether it be for a social gathering, office potluck, or a quick appetizer this dish can be prepared in almost no time and does not require the use of an oven. As long as you have a food processor everything can be done in 10 minutes. Plus, there really is nothing like the smell of fresh basil in the kitchen. This is a fresh take on an Italian classic as it uses cashews instead of traditional pine nuts. The cashews impart a natural sweetness, and are more readily available than pine nuts.
1 cup cashews
1 cup of Freshly Grated Parmigiano Cheese
4 cups fresh basil leaves
3 garlic cloves
1/2- 3/4 cup olive oil
1/2 lemon juiced (optional)
Salt & pepper to taste
- Combine all ingredients except oil in a food processor.
- Use the “pulse” feature on the food processor to combine the ingredients
- Switch the processor to the “on” feature, and slowly drizzle the olive oil in the top feeder of the processor.
- Process to desired consistency. If consistency is too thick for your preference, add 1-2 Tablespoons of water to thin it out further.
Follow the photo tutorial below for a visual guide of how to make this recipe.
For added depth of flavor roast the cashews for a few minutes in the oven. Place a single layer of cashews on a baking sheet pan, and bake at 400F for 3-5 minutes. Watch the cashews in the oven, as they can go from roasted to burned in the matter of 1 minute. This step is not required, but does add extra flavor if you have the time.
Let Creativity Rule!
This dish is not limited to an appetizer. Try adding it to a sandwich, burgers, eggs or toast. Let your creativity decide new uses for this herbaceous show stopper. Follow us on Instagram, and Facebook for more DIY inspiration. Cheers from my kitchen to yours! ~ Heather