Cashew Pesto

Makes 3/4 – 1 cup

Prep 5 mins
Cook 0 mins

Total Time: 5 mins

Gluten Free Egg Free
Lactose Free Vegetarian

Pesto screams summer to me. I am not sure why, perhaps the innate freshness. But I love it. You can add it to cooked spaghetti squash, make a batch of pesto cashew chicken, use it to add zest to a dressing, or toss your favorite vegetable in it. I have a friend that even adds it to eggs on Dr. Seuss’ birthday for the “green eggs” portion of their celebration…. very versatile! Just love this stuff!“

INGREDIENTS

1 cup washed basil leaves
1 cup toasted cashews
1/2 cup olive oil
2-3 cloves of garlic, minced
juice of 1/4 lemon, optional

DIRECTIONS

Wash basil leaves.
Toast cashews if not already toasted.
Put basil, cashews, olive oil and garlic in small food processor.
Chop until well blended.
Squeeze lemon on top of mixture.
Blend for 5 seconds.
Add additional olive oil (teaspoon by teaspoon) if a thinner consistency is desired.

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Chef Notes:

If you do not have cashews on hand, simply replace the one cup of cashews with one cup of pine nuts or almonds.

To keep basil its freshest after picking, wrap in a damp paper towel and store in the refrigerator. If your garden is producing more than you can manage to use, place in an airtight container and keep fresh for 6 months in the freezer. Or you can always win bonus points with your neighbors by sharing!

Basil is one of those awesome herbs that keeps on giving. The word on the street is it is antibacterial as well as antiviral. Many people will make a tea out of the leaves if they feel illness creeping up on them. (To make basil tea, pour boiling water over 5 or 6 leaves and let sit for 8-10 minutes. Strain and drink.) Basil also has healthy amounts of Vitamin A, Calcium and Iron and a whooping 60% of the FDA recommended amount of vitamin K.

This pesto makes a delicious easy pesto vinaigrette for salads. For the recipe click here.

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Gluten Free Egg Free Lactose Free Vegetarian *Dairy Free