Cashew Basil Pesto
SERVES
4PREP TIME
00 minCOOK TIME
00 minIngredients
2 cloves garlic
2 cups tightly packed fresh basil
1 cup cashews (soaked overnight, or at least 4 hours, and drained). Soaking cashews brings out the creamiest of textures. Simply put them in a bowl, cover with water, place a cover on the bowl, and let sit on the counter overnight or for at least 4 hours. (If you let them sit longer than overnight, refrigerate). When ready to use, simply drain.
1/4 tsp salt
1/3 cup olive oil (or more, depending on the consistency you want)
Directions
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Put garlic in Vitamix or food processor and pulse until chopped.
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Next add basil, and pulse again until it is broken down into small pieces.
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Add cashews and salt, and process on low (1-2 on a Vitamix) so that the cashews are broken into tiny pieces, but still maintain a little texture. If using cashews that haven't been soaked, you may want to process on a higher level to get a creamier consistency.
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Finally, with the motor running, drizzle in the olive oil until completely combined.
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Spoon into an airtight container.
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Can be used on pasta, as a dip, or in salad.
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