Happy March! To celebrate, lets eat GREEN things. Does anyone remember the green bagels that most local bagel shops would make around St. Patty’s day? Maybe yours didn’t but mine did and I used to loose my freaking mind over those bad boys! Now there’s the McDonald’s green milkshake. Have you tried it? I’m not a fan of mint flavored frozen treats. Call me crazy but I think almost all of them taste like toothpaste. I’ll pass. I’ll tell you what does NOT taste like toothpaste. This pesto. Far from it actually, phew.
I went to my local indoor farmers market this past Friday in search of some basil for a pasta recipe I was making. I was expecting to find one of those little plastic containers of basil that they sell at the grocery store but was pleasantly surprised when I found the above HUGE bushel of basil for only 2 bucks! Farmers markets > grocery stores, forever and always.
Traditionally, most pesto recipes call for pine nuts, Parmesan, olive oil, garlic and lots of basil. This time around, I decided to switch it up and use a combo of cashews and roasted almonds because it’s what I had on hand. It came out really well and I would totally do it again! Side note: pine nuts are super expensive so I might be permanently switching over to this nut combo for all future pesto recipes. Every time I write “pesto” my brain wants to write “hummus,” why?
I’ve been putting it on pasta, toast, and even mixing it into my scrambled egg omelettes. Give it a whirl! Somebody get me some hummus.
- 1 cup olive oil
- 4 cloves of garlic
- ¼ cup cashews, finely chopped
- ¼ cup roasted almonds, finely chopped
- 2 cups of basil (leaves and stems chopped together)
- salt and pepper to taste
- Place everything in a blender or food processor
- Blend for 5 minutes, until completely blended and incorporated