Sunday, November 19, 2006

Red Basil Pesto with Roasted Cashews

2 loosely packed cups of fresh and rinsed red basil
1/2 cup of Parmesean Cheese
Salt and Pepper to taste
1/2 cup extra virgin olive oil
1 clove of Garlic
2 tablespons of roasted cashews, crushed

Puree red basil and olive oil in food processor. Add Chopped garlic and grated cheese. At the end, fold in the cashews and enjoy with your favorite pasta.

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