Is there anything better than fresh basil pesto? Some would say “Yes, Jenn, of course there is. Don’t be silly”. And you know, maybe those people are right; but at this very moment I would disagree. I am in LOVE with this pesto. I have always been a fan but for some reason using cashews in this recipe took it to another level. This particular pesto is nothing new on the market, but it is a classic. Just a few fresh ingredients make all the difference between good and fantastic!
Fresh, green, creamy, and always dreamy. I slathered this spread on freshly baked bread from my local farmer’s market. Kalamata and olive oil bread…could there have been a better pairing between spread and bread? I took it as sign that it was “meant to be” for me to make this pesto. The basil leaves were from the farmer’s market too. Gosh, I love that place. –>SIDETRACK: If you live in the Columbia area you have got to check out the Soda City Farmer’s Market! I buy everything I possibly can from there each week for my home cooking. I can get all of my produce, pastas, and grains. If you eat eggs and meat they have that there as well. You can grab fresh made juices, coffees, and food galore! It is all from local vendors and farms! It is basically a mini festival that you can go to EVERY Saturday! Rain or Shine! We have people come in from out of town that are actually shocked at the turnout regardless of the weather. We are a dedicated bunch; join us! (Does that sound cult-ish? I promise it’s more light-hearted than that!) Hope to see you out there!
Now, back to the pesto!
- ½ C soaked cashews
- ½ C olive oil
- 2 C packed fresh basil leaves
- 3 cloves garlic
- Salt and pepper to taste
- Soak cashews overnight or at least 8 hours. Or boil for 15 minutes.
- Add cashews and all other ingredients to blender or food processor. Blend until smooth.
- Chill. Or not….good all ways.