When I returned from #Asheville, I found that my #basil plants were waist-hight. So there was only one thing for it…
#Pinenuts are stupid expensive these days, so I make this with #cashews, which works quite well. You can also substitute #walnuts, or combine the two if desired.
Ingredients: * 4 medium cloves #garlic
* 1 Tsp of coarse #koshersalt
* 4 cups basil leaves (roughly 5 ounces total)
* 1/2 bunch #curlyparsley
* 1 cup raw unsalted cashews
* 1 TBSP toasted #blacksesameseeds
* 1 TBSP fresh #lemonjuice
* 1 cup grated #ParmigianoReggiano #cheese
* 1 cup #oliveoil, plus more as needed
1. Combine the garlic and salt in a #mortarandpestle; mash to form a coarse
2. Rinse the basil leaves well, transferring them to a #foodprocessor without
drying them — the extra moisture is needed.
3. Add #parsley, cashews, #sesameseeds, #lemon juice, #cheese and the garlic
4. #Puree to achieve the desired consistency. With the motor running,
gradually add the oil to form an emulsified pesto.
5. Taste, and add water (for consistency) or salt as needed.
6. Transfer to a container. If not using right away, place a piece of plastic
wrap directly on the surface of the pesto before sealing, and you can
refrigerate for up to 3 days. Can be frozen up to 8 or 9 months.
You can also divide it up amongst ice cube trays and freeze until solid, then
transfer the frozen cubes to a zip-lock baggie and keep in freezer until
Servings: 2 cups
#Nashville #homecooking #ItalianFood #ItalianCooking