Cashew Pesto

By January 12, 2013Recipes

photo-3On my 6th Day of my 30 Days of Vitamix challenge I found that I had a big bunch of fresh basil that was going to go bad if I didn’t use it soon. What better to make than a nice pesto! Basil has anti-bacterial properties which is great to have this time of year during cold and flu season.

Traditional pesto is made with pine nuts, but I didn’t have any on hand so I improvised and used cashews. Surprisingly, it still tastes delicious. I now have a container of pesto that I can use to flavor my gluten free brown rice pasta, to use as a spread on sandwiches or even to add to scrambled egg dishes for extra flavor.

Large bunch of fresh basil (about 3 oz.)
1/2 cup extra virgin olive oil
1/2 cup roasted cashews or pine nuts
black pepper
1 oz. parmesan or pecorino romano cheese

Combine all ingredients into your Vitamix blender (or other) and voila! Pesto for weeks.

Leave me a comment on how you like to use pesto!

PS – Please excuse the photo. I know it doesn’t look appetizing but picture it smeared on a beautifully toasted piece of whole grain bread or accented in your next pasta dish.

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