Plants make the best-o pesto.
Note: Before you begin, be sure to make a quick batch of cashew Parmesan cheese—you’ll need it for this recipe!
Pesto with Cashew Parmesan
Plants make the best-o pesto.
Author: APB: Eats
Ingredients
- 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
Instructions
- Place pine nuts and garlic in a food processor and process for 20 seconds or so.
- 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.
- Add the cashew Parmesan and puree for another minute. Taste and add additional salt if desired. Serve over your favorite pasta.