Basil and Cashew Pesto
Why we Love It
Basil is in season and so bunches of it are actually affordable.
I bought a whole bunch of basil a couple of weeks ago and made batches of pesto to store in the freezer. This was after making the rookie mistake of picking up a jar of pesto in a local farmers’ market without looking at the price. I gasped when they told me how much it cost but by then I had already handed over cash expecting change. Oh how silly that was. There was no change. I can only assume the pesto was made with secret additions of gold leaf and saffron.
Anyway, making your own pesto avoids this sort of problem and is super easy. I used cashews as I did not have pine nuts and it turned out great!
The homemade pesto, fresh tomatoes and mozzarella were the perfect topping for a ready made cauliflower crust pizza base I found at Trader Joes which wasn't half bad. Lazy cooking at its finest.
- 2 cups of fresh basil
- 2 tablespoons of cashews
- 4 cloves of garlic
- 1/2 cup of extra-virgin olive oil
- 1/2 cup of parmesan
- Remove the stalks from the basil.
- Put all the ingredients except the oil in the food processor and blend.
- Slowly add in the oil.
- That's it !