Pine nuts are expensive and I haven't been able to get them lately. This recipe uses cashews instead, but you can make pesto with just about any nut. I am going to use pistachios next!
1 garlic clove, peeled
2 large handfuls fresh basil
15 whole cashews, about
fresh black pepper
olive oil
1/4 c Parmesan cheese
In a food processor, place the garlic, basil and cashews. Chop until very fine and well combined. With the motor running, pour a thin stream of olive oil in the chute. Stop when the pesto reaches desired consistency. I like mine thick so that I can spread it on bread or add it to mayo. Add in the Parmesan and lots of fresh black pepper; taste and adjust the seasoning.
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