I didn't get around to putting together a full Thrifty recipe this week but I wanted to share an idea for a delicious fresh pesto I made with the last leaves from our little basil plant. I threw them into my food processor with a few handfuls of raw cashews, a cup of parmesan cheese, lemon juice, a bit of garlic, o.o, s&p, and the result was a full-flavored, sweet & nutty pesto perfect for spreading on garlic toast, tossing onto pasta, sandwiches and more! Yummy!
1.5c fresh basil leaves, rinsed & roughly chopped
1c raw cashews
2 cloves garlic, minced
juice from 1/2 lemon
2 tbsp olive oil, plus more if too dry
pinch of salt, pepper to taste
Toss it all in a food processor and blend away until smooth and creamy!
We had it on buttered rigatoni with oven- roasted tomatoes for dinner!