Pine nuts are stupid expensive these days, so I make this with cashews, which works quite well. You can also substitute walnuts, or combine the two if desired.
Ingredients
- 4 medium cloves garlic
- 1 Tsp coarse kosher salt
- 4 cups basil leaves ((roughly 5 ounces total))
- 1/2 bunch curly parsley
- 1 cup raw unsalted cashews
- 1 tbsp toasted black sesame seeds
- 1 tbsp fresh lemon juice
- 1 cup grated Parmigiano-Reggiano cheese
- 1 cup olive oil (plus more as needed)
Instructions
- Combine the garlic and salt in a mortar and pestle; mash to form a coarse paste.
- Rinse the basil leaves well, transferring them to a food processor without drying them — the extra moisture is needed.
- Add parsley, cashews, sesame seeds, lemon juice, cheese 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 salt as needed.
- Transfer to a container. If not using right away, place a piece of plastic wrap directly on the surface of the pesto before sealing, and you can refrigerate for up to 3 days.
Notes
Can be frozen up to 8 or 9 months. You can also divide it up amongst ice cube trays and freeze until solid, then transfer the frozen cubes to a zip-lock baggie and keep in freezer until needed.