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.
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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 [...]
I just used cashews mixed with toasted pine nuts in my fresh pesto for the first time and loved it. So good…