Free Online Recipes
 |  

Sign Up login
 
 

Ben Stone's Cashew Basil Pesto Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Ben Stone's Cashew Basil Pesto

Category   Sauces
Sub Category   Vegetarian

Ingredients
2 cups of fresh basil leaves
1/2 cup of extra virgin olive oil
1/3 cup of cashews
1/2 cup parmesan cheese
3-4 garlic cloves depending on taste
salt and pepper
 

Instructions
Let the basil soak in cold water for a few minutes so any sand or grit separates from the leaves. To measure the basil leaves, loosely bunch the rinsed basil in your measuring device. Peel the garlic. Crumble or rough chop the Parmesan. Using a food processor, pulse the cashews to break them up into small pieces. Try not to grind them into dust.
Add the basil, Parmesan and garlic and pulse some more until all ingredients are thoroughly broken apart.
Now let the food processor run and slowly begin drizzling in the olive oil. Add more than the 1/2 cup if you want a thinner consistency.
Salt and pepper to taste. The sauce goes well with any pasta.


Originally Submitted
2/7/2011





0 Out of 5 from 0 reviews

You can add this Ben Stone's Cashew Basil Pesto recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.