Cashew Pesto Recipe
I went to the grocery store looking for Pesto sauce to make a quick and easy dinner, but when I looked at the ingredients list on the back of the jars, I was shocked at how many unnecessary ingredients there are. So I grabbed some basil, cashews, parmesan cheese, garlic, and olive oil, and decided to whip up my own pesto!
It was the easiest sauce I’ve ever made, and it tastes better than any store-bought brand I’ve ever used.
Toss it with some gluten free noodles, zoodles, spaghetti squash or use it as a spread for sandwiches. You could even use it as a sauce to season chicken! It’s just so versatile!
The process is super simple. All you have to do, is throw the ingredients in a food processor and blend it up!
Ingredients:
- 1 cup fresh basil leaves, packed
- 1/2 cup roasted salted cashews
- 1/2 cup parmesan cheese
- 4 cloves garlic, peeled
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup extra virgin olive oil
Directions:
Add everything but the olive oil to your food processor and pulse it a few times until everything is chopped and blended together.
Slowly add in olive oil while pulsing, until incorporated
It’s literally that simple! And you know it has ingredients you can trust because you added them yourself!
Cashew Pesto Recipe
Equipment
- Food processor
Ingredients
- 1 cup fresh basil leaves packed
- 1/2 cup roasted salted cashews
- 1/2 cup grated parmesan cheese
- 4 cloves garlic peeled
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup extra virgin olive oil
Instructions
- Add everything but the olive oil to a blender and pulse until chopped and blended
- Slowly drizzle in olive oil and pulse until incorporated
- Serve immediately or store in airtight container in fridge for up to 4-5 days
- Can be frozen in freezer zipper bag
Interesting
It’s delicious and so easy to make!
I don’t doubt that! I’ll try to make it too