Recently, we’ve had an abundance of basil in our community garden plot. Basil is one of the easiest herbs to grow, you can grow it in your backyard or in a simple pot outside. One of our favorite ways to use our abundance of basil is in this cashew basil pesto. This pesto is great served as a dip, on top of omelettes, as a sauce for pizza, or spread on fish or chicken. Cashews provide heart-healthy monounsaturated fats and add a boost of protein to this recipe.
Cashew Basil Pesto
- 4 cups basil
- 1 cup salted cashews
- 1/2 cup shaved Parmesan, Romano, and Asiago cheese (or you can just use Parmesan)
- 1 Tablespoon minced garlic or 2 garlic cloves
- 1/2 cup lime juice
- 3/4 cup olive oil
- Place basil, cashews, cheese, garlic, and lime juice in a food processor blender. Begin to blend and then slowly pour in the olive oil, while machine is running. Process until smooth.