Cashew Basil Pesto


Unfortunately for me, Basil is the only herb that will not survive in my presence. (If there are any Basil growers out there, please, Oh PLEASE, come to my rescue…..!! What am I doing wrong? (Other than over-watering…I’m terrible for that).

This makes me awfully sad because I am so in love with the strong, pungent aroma. I sometimes wish I could place my head upon a smell and just lay there forever, in that calm moment when you first close your eyes and breathe in a scent, making a memory. Alas, I digress….

So anyway, this year, I decided to be proactive with my Basil (before the cold got it). That, and I’m hoping that my regular picking of the leaves and bringing it in away from the cold, will encourage some kind of growth.

What better way to get fresh herbs into a diet and foraging your own grown, then by making something with it.

I’ve combined my sweet Basil with the salty creamy texture of roasted Cashews to make a scrummy Pesto, which freezes well too (if you leave out the cheese).

Here’s how I made it….


  • 2 cups fresh Basil Leaves
  • 2-3 cloves of Garlic
  • 1/2 cup roasted, salted Cashew Nuts
  • 1/2 cup good Olive Oil
  • (1/2 cup grated Parmesan) – I’ve left the cheese out, because I didn’t have any, Pesto still tasted pretty good without.
  • Salt and Pepper ( if using salted cashews you won’t need the extra salt)

Using a food processor, finely chop Basil, Garlic, and Cashews, and cheese if using, until smooth.Slowly drizzle in the Olive Oil until you have the desired consistency. Season with Pepper (and Salt) if needed.

  Ta-Dah ♥3

6 8

Here, I’ve just tossed the Pesto it into some Pasta with garden fresh Cherry Tomatoes, peas and sweetcorn, for a quick lunch. YUM!



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