Cashew Basil Pesto
Cashew Basil Pesto is creamy and delicious and simple to make at home.
Equipment
- Food processor or blender
Ingredients
- 2 C Basil
- 1/3 C Cashews soaked over night
- 1/3 C Parmesan Cheese shredded
- 1/3 C Olive Oil
- 4-6 ea Garlic Cloves
- 2-3 Tbl Lemon Juice
- 1-2 Tbl Kosher Salt
- 1 Tbl Black Pepper
- 1 package Spaghetti Noodles
Instructions
- 1. Start this food adventure by soaking the walnuts in advance. We usually do over night but shoot for at least four hours.2. In a food processor or blender drop in the garlic and basil. Pulse the mixture several time to break them down.3. Strain the cashews and add them to the food processor along with the grated parmesan cheese. Pulse of low several times to chop up the nuts then switch the machine on high and slowly drizzle in the olive oil.4. Once the pesto mixture is nice and smooth, season it to taste with lemon juice, salt and pepper.5. That’s it, Simple and Delicious. Use the pesto right away or place it in an airtight container and store in the fridge for up to five days.For this dish we sauteed bunapi mushrooms to add an extra “meaty” flavor and served the whole thing with store bought spaghetti noodles
Notes
Cashew Basil Pesto