Pesto with cashews is quick, easy and full of flavor. The zesty tart lemon flavor in compliments the richness of the cashews and parmesan with a nice pop of garlic making the perfect cashew basil pesto. This cashew pesto recipe is great on pasta and zucchini noodles or a dip for vegetables or chips.
3largegarlic cloves (pressed or minced)about ½ tablespoon pressed/minced
3tablespoonMeyer lemon juice
1¼ozfresh basil 1 cup packed
¼cupparmesan cheese (shredded)
¼teaspoonsalt
½teaspoonpepper
Instructions
Mince or press garlic though garlic press. Even though you are using a food processor, sometimes garlic can stick to the sides and not be fully chopped/combined.
In food processor, combine cashews, olive oil, pressed garlic, lemon juice, basil leaves and Parmesan cheese. Blend to desired consistency
Notes
(1) Meyer lemons are sweeter than normal lemons. This gives this recipe a beautiful sweetness. If you use regular lemons, you may wish to add ½ tsp. sugar if you would like a subtle sweetness.(2) This pesto is chunkier and tighter. If you would like to stretch, you can use more oil (start with ⅛ cup).