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