Basil and Cashew Pesto

 Let's be honest, this would be more delicious if the crust was a real pizza crust.

Let's be honest, this would be more delicious if the crust was a real pizza crust.

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.
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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.

 

Ingredients

  • 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

 

Method

  • 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 !