Homemade Basil Cashew Pesto Super-de-Duper
Recipe type: sauces
Prep time: 
Total time: 
Serves: lots
Having a nice supply of pesto in the freezer is a busy cook's secret weapon and best friend, to boot. And it's as easy to make as it is scrumptious to eat! Stir it into hot pasta, mix it with hot roasted veggies, or spread it on toast--it's so tasty so many ways!
  • 4 cups fresh basil leaves, rinsed and patted dry
  • 1 cup grated parmesan cheese
  • ½ cup cashews, roasted for 5 minutes (risky business: try not to burn them)
  • 3 cloves fresh garlic, roughly chopped
  • 1 lemon, zest and juice
  • ¾ tsp salt
  • ¼ tsp coarse black pepper
  • 1 cup olive oil
  1. Put all ingredients into your blender container. Pulse to mash. Slowly drizzle in olive oil, adding a bit more if necessary, while blending. Eat right away, or freeze for later in jars or ice cube trays. Once trays are frozen, pop cubes out and put into freezer bags. Smart you. Lucky family of smart you!
Recipe by vomitingchicken.com at http://vomitingchicken.com/homemade-basil-cashew-pesto-super-de-duper/