Homemade Cashew Pesto Sauce
My family LOVES pesto and it's so pricey to buy it in the store. If you've got some basil growing in your summer garden, make it yourself! I make lots of extras and freeze it so we can enjoy fresh pesto all winter. Here's my quick and easy recipe!
Prep Time 10 minutes
Total Time 10 minutes
Ingredients
- 2/3 cup of washed basil leaves (Rinse under water in a colander to clean the leaves, then pat dry.)
- 1/3 cup olive oil
- 1/3 cup grated parmasean cheese
- 1 clove of garlic
- 2 tablespoons of cashews (You can use pine nuts but they are pricey, so I use cashews!)
- Sea salt and pepper to taste
Instructions
Throw everything in a food processor and mix it up! You may have to stop to scrape down the bowl a time or two while mixing. Once the pesto reaches a good consistency, you're done!
Notes
If we don't eat the pesto with in a day or two, I'll freeze batches in these containers. Some people freeze it in ice cube trays and then pop out the frozen cubes and stick them in a plastic bag in the freezer. Pesto is fantastic over chicken, shrimp, and pasta. Enjoy!
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