I am obsessed with basil. I love how it smells, tastes, and I love what you can do with it. Most of all, I love pesto. Tossed with some al dente spaghetti (I found a quinoa/corn blend that I love) it’s perfection.

Cashew Pesto

Makes about 1/2 c. pesto

1 cup fresh organic basil leaves, tightly packed
1/4 c. freshly grated parmesan or romano cheese (I use a blend of both)
1-2 cloves garlic, minced
1/4 c. extra virgin olive oil
10 or so whole cashews
salt and pepper to taste

Throw it all in your food processor, blend, and enjoy!