As fall slowly crept up on us, it was time to dig up all our basil plants and put them to good use. I love having fresh basil around to toss on salads, into a sauce, or use as garnish, so it’s always a bit heartbreaking when I have to uproot the plants. Fortunately, that just means it pesto time! Rather than going to traditional (and expensive route) of using pine nuts, I decided on a mix of almond and cashew. Cashew for their creamy texture, and almonds for their flavour. The pesto turned out great, taking on some different flavours from the nuts, but still providing the classic flavour thanks to an abundance of basil, parmesan, and a squeeze of lemon.
- 4 cups fresh basil leaves
- ½ cup high quality olive oil
- 3 tbsp cashews
- 2 tbsp almonds
- 2 cloves of garlic
- ½ cup freshly grated parmesan
- 1 tsp salt
- 1 lemon juiced and zested
- In a food processor, combine basil, oil, nuts, and garlic, processing until a paste forms.
- Add cheese, lemon juice, zest, and salt, processing until smooth.
- Add additional seasoning and oil if necessary.
- If not using immediately, store in an air tight jar, covering the pesto with a layer of oil.
Now to figure out how to use up all the pesto…