2 Cups Basil
1/2 Cup of Soaked Cashews (soak at least 4 hours)
3 Cloves of Garlic
1/3 Cup of Olive Oil
Salt to Taste
Pour all of the ingredients into a food processor and pulse for several minutes until nuts are finely ground. The longer the cashews are soaked, the creamier it can turn out. However, even after soaking them for 18 hours, there still was a slight crunchy texture about it, which both Jill and I really liked. It makes about 1.5 cups of pesto.
The result is a nice, garlicy spread that tastes fantastic. We bought some Quorn Chik'n Cutlets and stuffed them full of our cashew pesto. Super delicious! The next time I make this, which will be soon, I'll experiment by adding some boiling/simmering water to the food processor to make it more creamy or maybe add some agar flakes to make slices. I'm not sure yet. While it didn't turn out to be cheezy, it was really good and another recipe I'm excited to make!