Creamy Cashew Pesto

Ingredients

Cashews

1 cup, raw and unsalted

Fresh basil leaves

2 cups, packed

Garlic

2 cloves, minced

Parmesan cheese

1/2 cup, grated

Lemon juice

2 tablespoons, freshly squeezed

Olive oil

1/3 cup, plus more if needed

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon, freshly cracked

Instructions

1. In a food processor, combine the cashews, basil leaves, minced garlic, grated Parmesan cheese, lemon juice, olive oil, salt, and black pepper.
2. Blend on high speed until the mixture is smooth and creamy, pausing to scrape down the sides of the bowl as needed. If the pesto is too thick, add a little more olive oil to reach your desired consistency.
3. Taste the pesto and adjust the seasoning with additional salt, pepper, or lemon juice if necessary.
4. Transfer the creamy cashew pesto to a serving bowl. You can serve it immediately or store it in an airtight container in the refrigerator for up to one week.
5. This versatile pesto can be tossed with your favorite pasta, spread on bread or crackers, or used as a dip for fresh vegetables. Enjoy this delightful twist on a classic!