PESTO WITH CASHEWS

PESTO WITH CASHEWS

INGREDIENTS

2 cups fresh basil leaves, packed

½ cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)

½ cup extra virgin olive oil

1/3 cup cashews

3 garlic cloves, minced

Salt and freshly ground black pepper to taste.

DIRECTIONS

Place the basil leaves and cashews into the bowl of a food processor and pulse several times.  Add the garlic and Parmesan or Romano cheese and pulse several times more.  Scrape down the sides of the food processor with a rubber spatula.  While the food processor is running, slowly add the olive oil in a steady small stream.  Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating.  Occasionally stop to scrape down the sides of the food processor.  Sitr in some salt and freshly ground black pepper to taste.  I like to combine pesto with a little half and half and toss with pasta for a quick sauce.