Kate's Cuisine

Jan 07 2010

Fresh Basil Pesto

2 cups fresh basil leaves, packed $3.98
1/2 cup freshly grated Parmesan or Romano cheese $1.50
1/2 cup extra virgin olive oil $1.26
1/3 cup cashews, chopped   $0.51
3 cloves of garlic, minced $0.03
Salt and pepper to taste $0.02

Total Cost  $7.30

1.) Combine the basil with the cashews in a food processor and pulse a few times. If the cashews that you are using are not chopped, add these to the food processor first and chop them slightly before adding the basil. Add the garlic once the basil and cashews are chopped, and pulse a few more times.

2.) With the food processor still running, add the olive oil in a constant, steady stream. Scrape down the sides of the processor as you go to ensure that the pesto will be fully blended.

3.) Add the grated cheese and pulse again until blended. Add the salt and pepper, and blend or stir until well mixed.

4.) Serve over pasta and enjoy!

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