Fresh Basil Cashew Pesto

I went to Trader Joe’s and I don’ t know what it is about that place, but they make you want EVERYTHING! And they price it reasonably enough that you don’t feel too bad buying most of it. This particular day, I came out with way more than I had actually needed and one of those things was a large basil plant. I think it was $3.99. Anyways, I have not been the best at keeping garden plants alive, part of the problem is that we travel so much during the summer and have no one to care for them. I just went on a 5 day vacation that actually turned into 7 days, because we had van trouble (stuck in Oklahoma needing a new alternator, which would take a couple days. Ugh, but that’s another story. Anyways, before we left, I cut back all of my basil (snipping all of the stems off right above the lowest 2 leaves). I made a quick pesto and put it in the freezer and gave the basil plant a big watering and left it in a semi-shaded area, then prayed that it would survive our vacation. It did and it looked beautiful, bright green and full again when we got home. Now, if I can just keep up with it. Seriously, if you want some, please come by. I am planning on drying some for pasta sauce soon and then will be experimenting with it in new recipes. This time, I made some pesto. It is delicious on toasted sandwiches or in pasta. It has a bright flavor that is really nice and fresh. Check out this Pesto Pasta Salad Recipe. Do you like basil? What are your favorite ways to use it?

Ingredients

• 1 Cup Fresh Basil
• 1/2 Cup Roasted Cashews
• 1/2 Cup of Olive Oil
• 1/2 Cup Grated Parmesan Cheese
• 3 Tsp. Minced Garlic
• Salt & Pepper (to taste)

Instructions

1. Add everything into a food processor and blend until desired consistency. If you need to add more olive oil, add just enough until you get the consistency you want. Keeps for up to a week or so in refrigerator or a couple months in the freezer.