Lemony Cashew Pesto
I hope you all had a wonderful 4th of July weekend! I spent most of the weekend moving but I'm thrilled to say that I have officially survived my last apartment move for the foreseeable future. And it appears that we found the holy grail of New York real estate because we now have a patio!!! Unfortunately, we're currently without a stove because of a glitch with turning on the gas (aka I didn't call to have it scheduled far enough in advance). In the meantime I'm getting creative with grilling and the microwave. Side note: This is the first time I've had a microwave in 6 years and I'm insanely excited for microwave popcorn.
Tonight's dinner was blackened shrimp tossed in spices (paprika, cayenne, garlic powder, onion powder, salt, pepper) and cooked on the grill, pasta boiled on the extra burner of the grill, and lemony cashew pesto made in a food processor using the copious amount of basil now growing on said patio.
Please excuse the non-emulsified oil in the picture below, my mini food processor doesn't have an opening to allow you to pour ingredients in while the motor is running (if it doesn't already, this sentence will make sense once you read the recipe below)!
Lemony Cashew Pesto
Makes about 1 cup
- 1 clove garlic
- pinch salt
- 2 cups basil leaves
- 1/3 cup raw unsalted cashews
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1/2 cup grated pecorino romano
- 1/3 cup olive oil, plus more as needed
In a food processor, combine salt and garlic and pulse until chopped.
Rinse basil leaves and transfer to the food processor without drying. Add the cashews, lemon juice, zest, and cheese. Pulse until smooth.
With the machine on, pour in the olive oil in a steady stream. If needed, season with salt and add more olive oil, a tablespoon at a time, to reach desired consistency.
Note: Pesto will keep, covered and refrigerated, for up to 3 days. It can also be frozen in ice cube trays, transferred to freezer safe bags, and kept in the freezer for up to 8 months.