Basil Cashew Pesto


Remember when I promised a homemade pesto recipe from this site!? Well… she is! Basil Cashew Pesto! It’s delicious, nutritious, and does double duty as an appetizer or a main dish. For instance, who doesn’t love pesto with pasta? I mean, come on! It’s a match made in heaven! There’s your main dish, boom. Simply follow the my recipe for Pasta Primavera Alfredo, and bada-bing-bada-boom you have your main dish. And a delicious one at that.;) As for an appetizer, all you have to do is make it, throw it in a bowl (with your bare hands! Bwahahahaha…or not….) and arrange a variety of crackers and or different pretzel shapes around the bowl. Or you could be ridiculously healthy and serve it with bite size veggies. But who does that? Pesto can really be made with any ingredients you want, and any measurements you want. If you want more nuts than herbs, go for it! If you want more herbs that nuts, go for it! If you want to invent a new type of pesto….okay, enough repetition. Anyway, whew, I’m in a strange mood today. How could you tell? Because of my sporadic attitude? My wishy-washy way of writing? The overuse of question marks? Okay, I’ll stop. Really. Now. Right now. This moment. This day. This hour. This episode of Delicious Food 101 features The Chef, Queenbee, and El Gastronomo.

The Chef: “Queenbee, how do ya like the pesto?” Queenbee: “Mmmm…that’s really good.” The Chef: “Thank you, do you like the consistency?” Queenbee: “Yes, you could use a little more oil next time though.” The Chef: “Will do captain.”

The Chef: “El Gastronomo, your opinions if you please?” El Gastronomo: “Mmm…mmmm…gets crackers from the pantry…” The Chef: “I’m assuming you like this dish?” El Gastronomo: “I feel like I’m in a gourmet restaurant.” The Chef: “There is no higher praise that could be given!”

The Ingredients: 1/2 cup cashews, 3 tablespoons minced basil leaves, 1 tbsp. Italian seasoning, 1/2 tsp. salt, 1/2 tsp. black pepper, 1 tsp. oregano, 2 tsp. garlic powder.

In the bowl of a food processor, pulse together the nuts and basil leaves four to five times. Now add the spices, blend until the cashews look like crumbs (so scientific, I know.) Spoon into a small bowl and refrigerate for an hour or until you are ready to serve it. Believe me, a little goes a long way! Homemade pesto has a much stronger flavor than the store-bought kind.

Not the most attractive side dish, but certainly one of the most tasty! Eating pesto is an experience.





Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s