from 1 vote
Easy Cashew Basil Pesto
Creamy pesto and easy to make. Tastes fabulous slathered on crusty bread, tossed with pasta, on a pizza or Naan.
freshly grated parmesan cheese
or more for consistency
Diamond cashew halves
good sized garlic cloves
or more to taste
clean basil leaves
salt & pepper to taste
Place basil leaves, garlic cloves, cashews and parmesan cheese in food processor.
Pulse until pieces are small.
Scrape down sides of food processor with a spatula.
Continue processing while slowly drizzling olive oil into the mixture.
Add more olive if needed until desired consistency is reached.
Serve on crusty bread, pasta, pizza or a deli sandwich.
Store in the refrigerator for up to a week.
This recipe easily halves to make one scant cup.
I used salted cashews and didn't need to add additional salt.