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Cashew Basil Pesto

Cashew Pesto Sauce 5 Ingredient Recipe

 

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 Cashew Basil Pesto
A twist on traditional pesto sauce, this easy 5 ingredient recipe calls for roasted and salted cashews in place of pine nuts. Cashew Basil Pesto is great on squash noodles or zoodles, mixed with a vegetable side dish, or brushed on chicken before grilling.
Cashew Pesto Sauce 5 Ingredient Recipe
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Rating: 0
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Course Sauces
Cuisine Phase 2 - Losing It
Keyword pesto sauce
Servings
Ingredients
Fresh Herbs - Spices
  • 2 cups basil leaves packed
  • 4 cloves garlic
Nuts - Seeds
  • 1/2 cup cashew pieces roasted and salted
Dairy
  • 1 cup Parmesan Reggiano finely grated and packed
Oils
  • 1/2 cup extra virgin olive oil
Course Sauces
Cuisine Phase 2 - Losing It
Keyword pesto sauce
Servings
Ingredients
Fresh Herbs - Spices
  • 2 cups basil leaves packed
  • 4 cloves garlic
Nuts - Seeds
  • 1/2 cup cashew pieces roasted and salted
Dairy
  • 1 cup Parmesan Reggiano finely grated and packed
Oils
  • 1/2 cup extra virgin olive oil
Cashew Pesto Sauce 5 Ingredient Recipe
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. Wash basil leaves and remove from stems. Discard stems. Peel and press or mince garlic cloves. Add basil, cashews, and garlic to a mortar and pound into a paste with a pedestal. Or add ingredients to the bowl of a food processor.
  2. Finely grate cheese and stir into the paste along with the olive oil. Mix well. Or add cheese and oil to food processor. Pulse all ingredients into a paste as pictured.
  3. Note - use good quality olive oil and Parmesan cheese for a more flavorful pesto.
  4. Store unused pesto in a container with a tight fitting lid that just fits it, float a bit of olive oil on top to prevent browning, and refrigerate.
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