INGREDIENTS:

• 1 cup basil
• 1/3 cup cashews
• 2 garlic cloves, chopped
• 1/2 cup olive oil
• Salt and pepper to taste

INSTRUCTIONS:

1. In a food processor or high-speed blender, combine the basil, cashews, and chopped garlic.
2. Process the mixture until smooth, scraping down the sides of the processor or blender as needed.
3. While the processor or blender is running, slowly add the olive oil in a steady stream until well combined.
4. Transfer the basil cashew mixture to a bowl.
5. Season with salt and pepper to taste, stirring to combine.
6. Your basil cashew pesto is now ready to use! Enjoy it as a pasta sauce, spread on bread, or as a flavorful addition to your favorite dishes.

ALLERGIES:

• SF (Soy-Free)
• GF (Gluten-Free)
• DF (Dairy-Free)
• EF (Egg-Free)
• V (Vegan)

Here are some variations of the basil cashew pesto recipe:

1. Sun-Dried Tomato Basil Pesto: Add a handful of sun-dried tomatoes (soaked in warm water to soften) to the food processor along with the basil, cashews, and garlic. Proceed with the rest of the instructions as usual. This variation adds a rich and tangy flavor to the pesto.
2. Spinach Cashew Pesto: Replace half of the basil with fresh spinach leaves. The spinach will add extra nutrients and a vibrant green color to the pesto. Adjust the seasoning as needed.
3. Lemon Basil Pesto: Add the juice and zest of one lemon to the basil cashew mixture in the food processor. The lemony freshness complements the basil and gives the pesto a bright flavor.
4. Parmesan Basil Pesto: If you are not dairy-free, add 1/2 cup of grated Parmesan cheese to the food processor along with the basil, cashews, and garlic. The Parmesan adds a creamy and salty element to the pesto.
5. Almond Basil Pesto: Swap the cashews for almonds or a combination of cashews and almonds. Almonds will provide a slightly different nutty flavor to the pesto.
6. Pesto with Pine Nuts: Instead of cashews, use pine nuts for a more traditional take on pesto. Pine nuts have a delicate flavor that pairs well with basil.
7. Spicy Basil Cashew Pesto: For a kick of heat, add a pinch of red pepper flakes or a small chopped chili pepper to the food processor. Adjust the amount based on your spice preference.
8. Kale Cashew Pesto: For an extra boost of nutrients, substitute some or all of the basil with fresh kale leaves. Kale is a nutrient powerhouse and adds a hearty texture to the pesto.
9. Cilantro Cashew Pesto: Replace the basil with fresh cilantro leaves for a unique and flavorful twist on traditional pesto. This version pairs well with Mexican and Asian dishes.
10. Minty Cashew Pesto: Add a handful of fresh mint leaves along with the basil for a refreshing and aromatic pesto. Mint adds a cool and vibrant taste to the sauce.
11. Roasted Red Pepper Pesto: Roast red bell peppers until charred, then peel and remove the seeds. Add the roasted peppers to the food processor with the basil, cashews, and garlic. This variation adds a smoky sweetness to the pesto.
12. Arugula Cashew Pesto: Replace some or all of the basil with arugula leaves. Arugula has a peppery flavor that adds a zesty kick to the pesto.