Contrary to popular thought, pesto really doesn't need Parmesan. Really! Cashews are an excellent alternative to Parmesan and other chesses in lots of recipes. They're not particularly "cheesy" when you're picking them out of your nut medley bowl, but when paired with the right combination of ingredients, BAM! Cheesiness!
Ingredients
1 large bunch basil, about 3 packed cups
a little less than 1/2 large bunch cilantro or parsley (pick your favorite), about 1 packed cup
1/2 cup roasted cashews
3 tablespoons olive oil
1 to 2 cloves garlic, finely minced, depending on how garlicky you like your pesto
1 to 2 tablespoons lemon juice, depending on how lemony you like your pesto
black pepper, to taste
salt, to taste
Method
First, if you're pairing your pesto with pasta, set water to boil and cook pasta while you're busy pesto-ing.
In a blender or food processor, grind cashews until you have a fine sand. Add basil, parsley/cilantro and garlic and blend until you have a pulpy mixture. Scrape down the sides, turn the processor back on and drizzle in olive oil, followed by lemon juice. Turn off processor and stir in salt and black pepper to taste. Adjust seasoning by adding garlic or lemon if you like.
Stir pesto into pasta, slather on some bread or serve as a dip!