Cashews are my favorite nut because they taste the best for its price; like macadamias are delicious, but a lot pricier than cashews. A typical pesto is made with pine nuts, but cashews are a great replacement and it’s more likely that you have cashews on hand than pine nuts. Make this cashew pesto and save quite a few grams of fat as well as money because pine nuts are extremely high in fat and price.
- 50 fresh basil leaves
- 1/3 c. roasted cashews
- 1/3 c. parmesan cheese
- 1 small garlic clove
- 1/3 c/ olive oil
- 1/4 tsp. lemon juice (optional)
- salt and pepper to taste
- Throw the basil, cashews, cheese, and garlic into a food processor and chop until mixture is mostly green and coarsely chopped
- pour olive oil down the chute slowly and lemon juice
- put salt and pepper little by little, tasting gradually because a little salt goes a long way.
With the fresh pesto, I made a pesto cream sauce to pair with cheese tortellini. I used frozen cheese tortellini and combined the pesto with heavy cream, flour, and butter as a bechamel/alfredo sauce. If you don’t have heavy cream, use milk and the bechamel sauce should taste just as great.