This is a take on everyones favourite pesto. Using cashews instead of pine nuts gives the basil a mild yet buttery finish. Pistachios, or sunflower seeds could be used as a variation. Toast the nuts for several minutes at 325℉ to gain added flavour.
Prep Time 10 minutesminutes
Ingredients
2cupsbasil leavespacked/fresh
½cupparsleyfresh
3clovesgarlic
½cupcashews
½cupRegianno parmesan
⅓-½cupolive oil
Instructions
Combine basil, garlic, parsley and cashews in a food processor and pulse until finely minced. Add the cheese and blend.
With the food processor running, drizzle the olive oil until the mixture gains the consistency of a stiff paste. Adding more oil from here will thin it out.
Pesto can be stored in the refrigerator in a small bowl with plastic wrap pressed directly onto the surface. It will keep for 3-4 days in the fridge.Or it can be frozen in ice cube trays or portioned in 1 Tbsp measures onto a metal tray and frozen. Once frozen, remove from tray and place in a freezer bag. It will keep for approx. 6 months in the freezer.Thaw in refrigerator.