Homemade Cashew Pesto

Prep Time 10

Total Time 10

Servings

Calories 314

All ingredients ready? Let's begin!
First, you’re going to want to toast the cashews. You can do this by heating a dry cast iron skillet or non-stick skillet on medium-high heat on the stovetop. Add the cashews and gently toss them around until they start to develop a light brown color and have a toasted smell.
Set the cashews aside and let them cool for just a few minutes before proceeding with the recipe.
In a food processor, combine the cashews, garlic, and cheese.
Pulse until the mixture is fine crumbs.
Now add the basil and arugula. Pulse until the mixture is smooth.
Pour in the lemon juice and salt.
Then gradually add the olive oil, continuing to mix the mixture until it turns into a smooth pesto.
Use the pesto immediately or you can store it in a jar in the refrigerator.