Basil-cashew pesto

By Shawn

Calories: 100 per 1/4 cup

Ingredients

• 6 medium cloves garlic
• Generous pinch coarse kosher salt
• About 5 ounces basil leaves (4 cups)
• About 5 ounces (1 cup) raw, unsalted cashews
• 1 tablespoon roasted sesame seeds
• 1 generous tablespoon fresh lemon juice, or more as needed
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 1 cup extra-virgin olive oil, or more as needed
• Water (optional)

Preparation

Step 1

Combine the garlic and salt in a mortar and pestle; mash to form a coarse paste. Alternately, process the garlic and salt in a food processor until the garlic is finely chopped.

Rinse the basil leaves well, transferring them to a food processor without drying them; the extra moisture is needed for the mix. Add the cashews, sesame seeds, lemon juice, Parm and the garlic paste. Puree to achieve the desired consistency.

With the motor running, gradually add the oil to form an emulsified pesto. Taste, and add water (for consistency) or more salt, as needed. Transfer to a container; if you are not using the pesto right away, place a piece of plastic wrap directly on its surface before sealing and storing.