A simple yet amazingly delicious pest sauce made with fresh basil, cashews, garlic and parmesan and lemon juice.
Cashews have a buttery and mild salty sweet flavor, making for a creamy pesto sauce.
This not so typical basil pesto sauce can add amazing fresh flavor to any meal.
Cashew Pesto Sauce
½ cup raw cashews – optional to toast them
½ cup Parmesan cheese, grated
2 medium garlic cloves
2 cups fresh basil, loosely packed
1 tablespoon fresh lemon juice
¼ teaspoon salt
½ cup virgin olive oil, plus more as needed
In food processor (see Cook’s Notes) combine the cashews, cheese, and garlic. Process until finely ground, 20 to 30 seconds.
You also make this pesto using a mortar and pestle, adding the basil leaves, cashews and garlic and crushing them against the sides of the mortar. Add the cheese and olive oil and mix in.
Read more here about Cooking With A Molcajete – Spanish for mortar and pestle.
Add the basil, lemon juice, salt and continue processing while gradually pouring in the olive oil.
Once combined, turn off the food processor and test for texture. If you desire a loose consistency add more olive oil and process.
The Cashew Pesto Sauce stores in a jar with a tight lid for 7-8 days in the refrigerator and several months frozen.
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