The basil is overflowing on the deck so you know what that means. It's time for Pesto! I didn't have pine nuts for the traditional version so this batch was made with cashews. It was absolutely delicious and ready to eat within 5 minutes. It took longer to pick and wash the basil leaves than it did to blend this together in the food processor.
2 cups packed basil leaves
6 cloves of garlic
1 cup cashews (you can definitely use the "broken pieces" version)
1 cup grated Parmesan cheese
1 cup olive oil
Place basil, garlic, cashews and cheese in the bowl of a food processor. Turn on low until all ingredients are combined.
Remove top and scrape down sides and replace top of processor.
Turn the processor on low and slowly drizzle in the olive oil. Most processors will have a tiny hole in the chute attachment that allows the olive oil to go in very slowly.
When all the oil is blended in, you're done. Use immediately on pasta, bread, or as the sauce on pizza.
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