Maggie's Pesto (Cashew Cream)
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Ingredients
1 cup raw unsalted cashews
½-¾ cup water
2 cups fresh basil leaves, chopped fine
3 garlic cloves, peeled and minced fine
¼ cup onion, peeled and chopped fine
¼ cup fresh parsley, chopped fine
½ tsp salt
½ tsp black pepper
¾ cup olive oil
¼ cup raw whole walnuts, shelled
150 grams raw unsalted cashews
120-180 ml water
48 grams fresh basil leaves, chopped fine
3 garlic cloves, peeled and minced fine
40 grams onion, peeled and chopped fine
5 grams fresh parsley, chopped fine
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) black pepper
180 ml olive oil
38 grams raw whole walnuts, shelled
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Instructions
- Soak cashews in water for about 12 hours in the refrigerator in a sealed container. The cashews should be covered completely with the water.
- Remove, drain water, and rinse any cashew skin or dirt off.
- Place the cashews in a food processor or high-speed mixer, cover with the water, and pulverize on high until creamy and smooth.
- Strain the cashew cream through a fine cheesecloth or nut milk bag into a small bowl. Set aside.
- Next, add the basil, garlic, onion, parsley, salt, pepper, and olive oil to the blender/processor.
- Take the cashew cream and add it back into the processor and combine them all together.
- Add in the walnuts at the end and pulse until they are combined.
Nutritional Info
Storage
Notes
My aunt Maggie sent me this recipe when we launched our first cookbook almost a decade ago. With my mom, she grew up in the Italian neighborhood of New Haven, Connecticut, and learned the delectable flavors of that cuisine. To make the recipe casein-free, we added in the cashew cream instead of dairy ingredients. -Raman
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