8 oz Basil (2x 4 oz box from Trader Joe’s. Wash and separate the leaves)
¾ cup olive oil
1 cup raw cashews (cheaper, sweeter, and more readily available than pine nuts)
6-7 garlic cloves (use more or less to your liking)
¾ tsp. salt
Mix all the ingredients together in a blender or food processor until your desired texture.
Taste and adjust salt and garlic to your liking.
Place in a container and store in the fridge or the freezer.
I usually buy the organic basil - 4 oz box at Trader Joe’s - if I don’t have enough in my garden.
I love my Blendtec blender! It’s a great investment for your kitchen and will serve you loyally for many years to come. It makes this pesto so smooth and silky.
I usually portion and store in Ziploc bags in the freezer. Always ready to go!
Pesto is simply a genius invention. These Italians, I tell ya’… they got the language, the fashion, architecture, beauty, lovers (so I hear), and obviously the food… Oh, the food.
As my nutrition journey evolved during the years to fit and suit my bio-individuality, I choose not to eat many of the Italian dishes (and it’s ok). However, I simply can’t imagine my life without pesto.
It is so versatile and healthy, and I use it in so many shapes and forms to accompany many dishes. I have nothing against parmesan cheese; in fact, I adore it but I don’t use it in my pesto simply to accommodate the vegans among us.