This 10-minute Cashew Pesto is made with simple ingredients. It goes well in pasta, pesto chicken fillets, grilled cheese sandwiches, salads, and bruschettas.
– 3 cups fresh basil leave– 2 garlic cloves – ½ cup toasted cashew– 3 oz parmesan – 1 ½ teaspoon lemon juice– Salt to taste– Black pepper to taste– ½ cup good quality olive oil
Ingredient
Direction
Pulse all ingredients in a high-speed blender or food processor until creamy. Gradually add oil, starting with ¼ cup and increasing to ½ cup.
1
While blending, add a small pinch of salt and black pepper to the pesto. Perhaps there's no need to add more.
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2
For up to two days, store everything in the refrigerator by transferring it to a bowl or sealed jar.
3
Serve this pesto over your preferred pasta, along with fish, poultry, and meats, topped with a little lemon zest.
4
One cup of pesto, enough for two to three servings of pasta and some boiling pasta water, is produced by this recipe.