Basil Cashew Pesto

April 8th, 2013

I’ll just go right ahead and say it; I LOVE basil so freaking much! My ex-boyfriend couldn’t stand it  so I dumped him. Just kidding! (or am I?)

I don’t think the word ‘excited’ quite describes the reaction I had when I went to pick-up my organic produce box this week (I might have squee-ed and maybe even happy-cried). I don’t know what it is about basil that makes me so crazy but I did what any basil fan would do, I made pesto to go with basil ravioli (recipe coming soon).


Basil Cashew Pesto


  • 2 cups  fresh basil
  • 2 cloves garlic, chopped
  • 1/4 cup cashews, chopped
  • 1/3 cup olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 cup parmigiano reggiano cheese, finely grated



  1. In a food processor, pulse the basil, garlic and cashews together until fine.
  2. Add the salt, pepper and olive oil and pulse.
  3. Add the grated cheese by hand. 




Basil Pesto recipe adapted from Little Leopard

2 Responses to Basil Cashew Pesto

  1. Gen says:


  2. Joust found you through Recipesnewz… Great Blog! Love this pesto :)

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