Love Inspired Pesto

This Northern Italian sauce comes from the word pestare which means to crush. It was once made and still is with a mortar and pestle to pound into a paste. Being a modern girl and often in a hurry, I use a blender.

½ cup Olive Oil
½ cup Chicken Broth or Water (this cuts the calories and makes the pesto lighter. If you want full fat then use 1cup of Oil total instead).
2 Cloves of Garlic minced
1 cup grated Parmesan Cheese (not powdered)
3 cups Fresh Basil
¼ cup Cashews (traditionalists use toasted pine nuts, but cashews are not only cheaper but creamier without the bitter bite of pine)
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In a blender, blitz oil, garlic, cheese, and basil together. Start the blender on low and be patient as the mix breaks down, turn the blender to high. Once it’s smooth, add the nuts and blitz again on high.

There’s enough pesto here to generously dress 4 portions of pasta. Or if you’re like me, I dress two serve up for sup. Then save the rest in the fridge for Pesto Slathered Toasted Cheese Sammies.

If I’m luxing it up: I’ll drizzle Walnut Oil ontop of the pasta. Or if I’m serving the pesto as a dip, I’ll drizzle Walnut Oil ontop of it in the serving dish.

Experimentations: I have played with the cheese. Yes I do admit it. Sometimes, I’ll alter this pesto to ¼ cup of feta and ¾ cup of parmesan. I’ve also used ¼ cup cream cheese and ¾ cup of parmesan! What can I say… Life’s just one big experiment!