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August 2008
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Basil Pesto with Cashews

Normally, I like to procrastinate until my basil’s all gone to seed and gotten real bitter, but this year, I read this country lady’s post about how she made pesto, and I thinks to myself “she doesn’t seem so all-fired smart… I should be able to do that!”

So, here’s my city boy variation:

  • 4 c. fresh basil
  • 1 1/3 c. extra virgin olive oil
  • 1 c. grated parmesan
  • 1 c. cashews (oh yes, you read that right, CASHEWS!)
  • salt and pepper

Directions:

Put stuff in food processor. Turn on. Wait. Turn off.

FAQ:

Why the cashews?
Because we didn’t have pinenuts.

Can I freeze this with the cheese already in there?
God no. I do, but you shouldn’t.

Did you X before/after/during or add Y or count to Z for the processing?
No.

How is it?
Real, real good.

Did you take any pictures?

Before Before, I had these here leaves.

After After, I had this here bucket ‘o sauce.

4 comments to Basil Pesto with Cashews

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