Cashew Pesto with Basil

Step 1

In a small dry skillet, toast the cashews over medium high heat, stirring constantly, for about 2 to 3 minutes. Remove them to a bowl and allow them to cool slightly. (This step is optional, but brings out a more robust flavor in the nuts.)

Step 2

In food processor*, combine the cashews, cheese, and peeled garlic. Process until finely ground, 20 to 30 seconds.

Step 3

Add the basil, lemon juice and kosher salt. Turn on the food processor and gradually pour in the olive oil. Once combined, turn off the food processor. Blend in a bit more olive oil if desired, to achieve a looser texture. Stores for about 1 week in the refrigerator and several months frozen.