Makes : 2 cups
Chef Joan J
Ingredients
1/2 c. Cashews, roasted and unsalted.
2 cup. Basil.
1/3 cup. Parsley.
1 Tbsp Lemon Zest.
6 cloves Garlic.
1 tsp. Kosher Salt
1 tsp. Black Pepper, freshly ground
1 cup. Olive Oil, Extra-Virgin
3/4 cup. Parmesan, grated.
Let’s Get Cooking
- Begin with food processor set with chopping blade.
- Place cashews and garlic in the bowl and process for 30 seconds.
- Add in Basil, parsley, lemon zest, salt and pepper to the bowl and Blend for 1 minute. With the power on slowly stream in olive oil through the feed tube. Continue blending until pesto is throughly pureed.
- Add parmesan and finish blending for an additional minute.
- Taste for seasonings and adjust if necessary, and top your favorite dish.
- Enjoy 🙂
Chefs Notes
-Pesto is best to use right away but if planning to store in fridge or freezer top wth extra olive oil (3Tbsp) . This will cause a barrier to prevent oxidation.
-Good in fridge for 1 week and freezer up to 3 months.
-Traditionally pesto is made with pine nuts- we use cashews to form a buttery base. You can interchange with your favorite nut or any nuts you have on hand.
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