- 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
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!
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!