cashew pesto
makes about 1 cupsaucy
ingredients
- •2 cups fresh basil leaves
- •1/2 cup roasted cashews
- •2–3 cloves garlic
- •1/4 cup parmesan cheese (optional)
- •1/4–1/2 cup olive oil
- •juice of 1 lemon (optional)
- •salt and pepper, to taste
instructions
in a food processor, combine the basil, roasted cashews, garlic, and parmesan cheese, if using. pulse the mixture while gradually adding olive oil until you achieve your desired consistency. add the lemon juice for brightness, if desired, and season with salt and pepper to taste.
notes
this pesto pairs beautifully with pasta, grilled chicken, or as a topping for crostini.
to store, keep in an airtight container in the refrigerator for up to a week.
for a dairy-free version, simply omit the parmesan cheese.
try it with carrot tops next time.