Cashew Pesto Recipe

Happy Sunday Folks!

Greeting from Chicago where we are sending a nice cool breeze to you all! We are here in the middle of the September already and I am excited to see all of the leaves changing colors. Before all the leaves start to fall down, I will have to hurry to pick the vegetables from my garden and do something with them.

Basil is one of the herbs that are good to have around in summer time. There are so many ways to use basil: in an appetizer, soup, salad, breakfast, dinner, sandwich, drinks, or you may even make some pesto to save for when it becomes to winter time.

In this pesto recipe I use raw cashews instead of pine nut. The raw cashews gives a rich nutty flavor to the sauce. It can be used as a sauce for pasta, a spread on top of your toast or crostini with a sprinkle of parmesan cheese, as a dip, or tucked inside of a hand pie (hand pie recipe coming up soon).

This recipe can be made ahead and refrigerated for up to 4-5 days or frozen for up to 8 months.

Thank you for stopping by and reading my article,


Natty

Cashew Pesto Recipe
Author: Nattaya Worrakitpoonpol
YIELD: 2 cups
PREP TIME:  15 mins
BLEND TIME: 5 MIN
TOTAL TIME:  20 MINS

Ingredients:

3 cups fresh basil leaf
6 garlic cloves, roughly chopped
1 cup raw cashews
1 cup parmesan cheese
3/4 cup olive oil
1/2 teaspoon black pepper
1/4 teaspoon kosher salt

DIRECTIONS:

Rinse the basil leaves well and transfer them to a food processor without drying them; their extra moisture is needed for the pesto. Add the raw cashews, garlic, , parmesan, salt, and black pepper. With the food processor running, slowly drizzle in olive oil and puree to achieve your desired consistency.


Taste and adjust seasoning as you desire. Now you may use this cashew pesto however you’d like to. Enjoy!

Yum