This recipe came about from a kitchen clean-out. I had bought a big bunch of beautiful basil at the farmers market but had no plans for it. Presto, pesto! But I had one problem — no pine nuts or walnuts.
But I did have some raw cashews and, honestly, they contributed to the best pesto I’ve ever made. Cashews have a creamy texture and I made them even more creamy by soaking them in water overnight in the refrigerator. (It’s not necessary but I really liked how it added to the recipe.) That also allowed me to use less olive oil in the emulsion.
This delicious cashew pesto is great melted onto pasta, in a panini, or added to broccoli. One of my favorite ways to use pesto is to spread a tablespoon on a skinless boneless chicken breast, top it with a slice of provolone and baked in a 350-degree oven for 18-20 minutes.