This pesto recipe must be made with fresh basil, so it's ideal to make to preserve your basil harvest from the summer. Freeze the pesto in an ice cube tray, then keep the cubes in the freezer to add summer flavor to your cooking year round. Use this pesto in Start with - Pesto recipes. And Joyce recently reminded me pesto can be made in a blender too!
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 2 cups
Ingredients:
- 2 cups firmly packed fresh basil leaves
- 3 cloves garlic, peeled
- 1/2 cup chopped cashews
- 2/3 cup extra virgin olive oil
- 1 cup grated Parmesan cheese
- 1-2 Tbsp. water
Preparation:
Place basil, garlic, cashews, and cheese in food processor or blender. Start processing, and add olive oil in a steady stream. Process until a paste is formed, stopping to scrape down the sides of the process or blender as needed. Add a bit of water if necessary to form the correct consistency. Either use immediately, refrigerate with plastic wrap pressed onto the surface, or freeze in 2 Tbsp. amounts.
More Ways to Use Pesto
