Basil and Cashew Nut Pesto

We spent the day in the garden today. Noticed that our basil plants were all about to go to seed so needed using ASAP. I picked all the plants and made a super delicious basil and cashew nut pesto. This is a large recipe but you can adjust the amount of ingredients if you have less basil plants. Pesto is typically made with pinenuts but sometimes I find they can be really expensive so another nut can easily be substituted. We use pesto in a number of ways in our house – on pizza, in pasta and as a dip with cheese and crackers.

Ingredients:
– 4 C basil leaves (packed)
– 1 C parmesan cheese
– 1 C olive oil
– 2/3 C roasted cashew nuts
– 5 garlic cloves, crushed
– 1/2 t salt
– 1/4 t ground black pepper

Method:
1. Place basil and cashew nuts in food processor and blend together, scraping down the sides as you go.
2. Add in garlic and parmesan cheese and process.
3. Slowly pour in the olive oil in a smooth stream with the food processor running to emulsify the pesto together. Scrape down the sides as you go.
4. Stir in salt and pepper.
5. Use on pasta or pizza or in salads. If not using immediately transfer to a jar and keep in fridge for up to 3 days.