For this cashew basil pesto, the traditional pine nuts are replaced by cashews, which provide a similar mild flavor and creamy texture. The splash of lemon juice adds brightness. For the best result, use a good quality olive oil.
Ingredients
- 1 cup basil leaves
- 0.5 cups grated Parmesan cheese
- 0.33 cups cashews with sea salt
- 1 garlic clove , or more to taste
- 0.5 cups olive oil
- 1 tablespoon lemon juice
Instructions
-
1
Place basil, Parmesan cheese, cashews, and garlic, in the bowl of a food processor or blender. Pour in olive oil and lemon juice. Blend until a smooth paste.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Crab Fritters
Crab fritters are fried and served with a garlic and horseradish dipping sauce. Super simple, yet elegant enough to serve to company!
Boiling Water Pastry
My mother-in-law gave me this hot water pastry recipe as a "no-fail" pastry when I married 20 years ago. Add up to a 1/2 cup more cake flour if necessary.
Chicago Deep-Dish Pizza
This deep-dish pizza recipe features a unique buttery cornmeal crust. Home cooks will find it more forgiving than its New York counterpart. No need to worry about having the hottest oven or too many toppings — just make sure your sauce is very thick and flavorful! I garnished mine with parsley and more Parmesan cheese.