Cashew Basil Pesto
photo by Charmie777
- Ready In:
- In a food processor, finely chop basil, garlic, cashews and cheese.
- Slowly drizzle in olive oil. (Use amount that will make to desired consistency.).
- Season to taste with salt and pepper.
This is delicious! I used fresh basil from my garden, roasted salted cashews (which means I needed less salt at the end) and a little squeeze of lemon. My pesto was quite thick because I ran out of olive oil, but it's delicious. The taste of the cashews really comes out, and of course they are much more affordable than pine nuts. I can't wait to try it with pasta or fish. Made for ZWT 7 - Shady Ladies.
Love this pesto, I have made it twice, first time didn't use as much oil, second time followed oil amount in recipe. Think I prefer it with slightly less oil. I've used it as a pasta sauce, in dips, and on toast. This is now a family favourite and I like that it doesn't use pine nuts. Thanks for sharing.
I made this and shared it with my neighbor. Within a few minutes they called me raving about the pesto! They said it was amazing and the best they had ever had. The basil was from my garden. This was early August, it is now September and my basil is fading but I'm making another batch. This time I'm roasting the cashews in my air fryer (olive oil salted and 7 minutes @ 350 degrees).