One of our favorite summer dishes, so simple and easy, but so fresh and satisfying. Best enjoyed with a glass of crisp white wine!
We deterred from the traditional recipe's use of pine nuts and substituted them with cashews. Slightly nuttier but much smoother; you can use cashews, walnuts, pine nuts, even almonds. Be warned, we tend to "eye ball" the ingredients when we make pesto, alter as desired!
- 1/2 cup olive oil
- 1/2 cup cashews
- 2 cups fresh basil
- 4 cloves garlic
- 1/2 cup parmesan cheese
- Using a food processor, add cashews, fresh basil, garlic and grind until finely processed.
- With the processor running dribble in the olive oil, until smooth and creamy.
- Add the cheese and process briefly until combined.
- Serve over favorite pasta!
Note: We divide into 2-4 servings and freeze leftovers; for an easy mid-winter dish.