Basil & Cashew Pesto
Recipe: #22380
January 06, 2016
Categories: Cashew Nut, Italian, 5 Ingredients Or Less, Easter Picnic, Gluten-Free, No Eggs, Vegetarian, Herbs, Kosher Dairy, more
"I had an abundance of basil to use up. I decided to make some pesto, but when I was at the supermarket saw the price of pine nuts and thought that cashew might substitute well. They add a creaminess to the pesto which was really lovely. I mixed this through with pasta, my daughter had it with cheese and crackers. I am sure I will find many different ways to use this."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (85 g)
- Calories 385.6
- Total Fat - 37.6 g
- Saturated Fat - 6.9 g
- Cholesterol - 7.9 mg
- Sodium - 213.5 mg
- Total Carbohydrate - 7.9 g
- Dietary Fiber - 1.1 g
- Sugars - 1.3 g
- Protein - 7.1 g
- Calcium - 163.2 mg
- Iron - 1.7 mg
- Vitamin C - 9.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place basil, cashews, parmesan, garlic and lime juice in a food processor. Pulse until chopped. With motor running, gradually add oil. Process until well combined. (You may like to add more oil if you like your pesto thinner).
Step 2
Place in an airtight container and refrigerate for up to 4 days.
Tips
No special items needed.
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