This is an easy pesto recipe that uses cashews instead of pine nuts for a a richer flavor. Eliminate the cheese for long-term freezing or for the vegan.
- 2 bunches of basil, large stems removed
- 4 large cloves of garlic, peeled
- 1/2 cup cashews
-1/2 cup olive oil
-1/2 cup of parmesan cheese
- Salt and pepper to taste
Combine the basil and garlic cloves in a food processor with the cashews and mix. Drizzle in olive oil through the feeder. Add parmesan and salt and pepper. Done! Serve over pasta. This recipe is enough for one pound of pasta.