Pesto with Cashew Parmesan
Plants make the best-o pesto.
  • ½ cup pine nuts
  • 3–4 garlic cloves
  • 3 cups fresh basil leaves, tightly packed
  • ¾ cup good-quality olive oil
  • ¾ cup cashew Parmesan
  • Salt to taste
  1. Place pine nuts and garlic in a food processor and process for 20 seconds or so.
  2. Add the basil leaves and salt. With the processor running, pour the olive oil into the bowl through the feed tube and process until the pesto is pureed.
  3. Add the cashew Parmesan and puree for another minute. Taste and add additional salt if desired. Serve over your favorite pasta.
Recipe by apb: eats at