RCI-SC.005.0020.001
Cashew Pesto with Basil
This is a delicious recipe by Mariel Hemingway, as featured in the October 2009 edition of the Laptop Lunch Times, which can be found at:
Prep5 min
Cook0 min
Total5 min
Servings4
Difficultyintermediate
Ingredients
- plus 1/2 cup organic extra virgin olive oil1 tablespoon
- organic garlic1 headpeeled and coarsely chopped
- loosely packed basil leaves1/2 cup
- loosely packed Italian parsley1/2 cup
- freshly squeezed lemon juice (more or less to taste)1/3 cup
- organic raw cashews8 ounces
- Sea salt and freshly ground black pepper to taste1 unit
Method
1
If using raw cashews, toast them in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until lightly golden and fragrant. Remove from heat and allow to cool completely.
5 minutes
2
Wash and thoroughly dry the fresh basil leaves, discarding any damaged or discolored leaves. Pat them dry with a clean kitchen towel or paper towels.
3 minutes
3
Peel the garlic cloves and place them into a food processor along with the cooled cashews. Pulse several times until the mixture resembles a coarse, crumbly texture.
2 minutes
4
Add the fresh basil leaves, grated hard cheese or nutritional yeast, and a generous pinch of salt and black pepper to the food processor. Pulse again until the basil is finely incorporated.
2 minutes
5
With the food processor running on low, slowly drizzle in the olive oil through the feed tube, blending until the mixture reaches a smooth and creamy consistency.
2 minutes
6
Taste the pesto and adjust seasoning with additional salt, pepper, or a squeeze of fresh lemon juice to brighten the flavors as desired.
1 minutes
7
If the pesto is too thick, add one tablespoon of cold water or additional olive oil at a time and blend briefly until the desired texture is achieved.
1 minutes
8
Transfer the finished cashew pesto to a clean jar or airtight container. Use immediately or refrigerate for up to five days, pressing plastic wrap directly onto the surface to prevent browning.