Basil Harvest Time! I've been snipping basil all summer, but I have such a bountiful crop in the garden–from seed–that I decided to make pesto sauce today. I love pesto, but I didn't have any pine nuts on hand. Since I love cashews, I thought, well why not? Just fabulous, I have to say. Here's the super easy recipe I use:
3 cups basil leaves, packed
3/4 to 1 cup olive oil
3/4 cup parmesan cheese (grated or shaved)
3/4 cup of cashews, lightly toasted if desired (or pine nuts, of course)
Dash of Kosher salt and pepper
Juice of half a lemon
2-4 cloves of garlic
You can use a food processor or blender, but I threw it all into a Magic Bullet. Blend everything but the olive oil, then add that bit by bit to emulsify properly. You can blend it super smooth or leave it a little chunky if you like. Don't stress over these measurements–throw the ingredients together and adjust for taste. If it's too bitter, add more cheese. For the nuts, you can also use walnuts, almonds, or pecans. Next time, I'll try pistachios.
You'll have plenty, so keep it in the refrigerator or freeze for pasta and dipping bread–and to enliven grilled cheese, baked potatoes, and sweet potato fries, pizzas, omelets, and butternut squash or tomato soup.
This keeps about a week in the fridge. Add a thin layer of olive oil to the top to keep it from oxidizing (turning brown). You can also freeze this in ice cube trays for simple single servings. Enjoy!
