Cash Money Cashew Pesto
Don't ask me how I come up with these titles. I just spit out whatever comes to mind first or what's on my playlist. But come on... this pesto is so rich and green... like cash money.
My favorite nuts are cashews. Although traditional pesto recipe would call for pine nuts, I love the creamy richness of cashews. This pesto is very dense and thick, it can pass as a dip for crackers if you wish.
Obviously this is also great with pasta. I add a dollop to a bowl of hot pasta plus a spoonful or so of reserved pasta water and toss. Pictured in this post's image is my cashew pesto + udon. So good!
- 4 stems of basil (or about 3 cups of basil leaves, firmly packed)
- 4 garlic cloves
- 1/2 cup unsalted raw cashews
- 1/2 cup grated parmesan
- 1 + 1/4 cup extra virgin olive oil
- 1 tsp sea salt
Take off basil leaves off the thick main stem. Combine basil leaves, garlic, cashews, parmesan, salt and oil into a food processor and pulse a few times until smooth but still slightly coarse, scraping down the inner sides with a spatula as you do. If the mixture is too thick you can add a spoonful of water if you wish.