Cashew Pesto with Basil

In a small dry skillet, toast the cashews over medium high heat, stirring constantly, for about 2 to 3 minutes.

Remove them to a bowl and allow them to cool slightly. (This step is optional, but brings out a more robust flavor in the nuts.)

In a food processor*, combine the cashews, cheese, and peeled garlic. Process until finely ground, 20 to 30 seconds.

Add the basil, lemon juice and kosher salt . Turn on the food processor and gradually pour in the olive oil.

Once combined, turn off the food processor. Blend in a bit more olive oil if desired, to achieve a looser texture.

Pesto stores for about 1 week in the refrigerator. To keep it from browning, add a thin layer of olive oil to the top of the pesto. It also freezes for up to 3 months.