My new obsession? Phil’s homemade pesto sauce. Being on a chronic budget, we switched out expensive pignoli (or pine) nuts for a much more affordable and buttery cashew. This recipe is as easy as it is versatile and can be served over meats, pastas, or as a sandwich condiment. When we’re feeling extra healthy- we like to roast a little spaghetti squash and have “angel hair pasta and pesto sauce.” Yummers.
Ingredients:
- 1 bunch Basil
- 1 bunch Flat Leaf parsley
- 2 cloves of garlic
- 1 cup of unsalted roasted cashews
- grated Parmesan cheese (about 1/2 cup)
- salt and pepper to taste
- red pepper flakes to taste (we used 1 small pinch)
- olive oil
- blender or immersion blender
Step 1:
Rinse basil and parsley and remove the stems. Dry the herbs and set aside
Step 2:
Roughly chop your cashews and place in a sauté pan on medium low heat. Lightly brown to release some of the natural oils. When golden brown in color, remove from heat and set aside.
Step 3:
Roughly chop your garlic and start adding all your ingredients to your blender or bowl.
Step 4:
Once all the ingredients are added to the the mixture, start blending while adding the olive oil at a slow and steady pace. Stop adding oil when the Pesto is a consistency that you’re happy with. Taste and adjust seasoning if necessary.
Serve over pasta, pizza, fish or chicken and enjoy!
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