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, I had these here leaves.
After, I had this here bucket ‘o sauce.
Snooty gourmet blogger? How’d you do that?
Cashews…Mmmm….I love cashews.
Good job on that pesto….even better job on not procrastinating this year.
And see? You’re barely a year older yet you’re already smarter and wiser. I *told* you it wouldn’t be so bad.
How’d I do that? Are you kidding me? I have a wiki! I could make a perpetual motion machine if I had any interest.
The consensus at dinner with my neighbors tonight was that I have an IQ between 105 and 112. Not sure if that’s changed over time.
Nice pesto. Nice wiki too. You crack me up.
[...] the spirit of last year’s Basil Pesto with Cashews, I conclude with this [...]