A simple twist on a classic italian pesto rosso
I may get commissions for purchases made through links in this post. This helps me to offer you free recipes and blog posts.
Sundried Tomato and Cashew Pesto.
- In a food processor, combine the sun-dried tomatoes, basil leaves, Parmesan cheese, cashews, and garlic cloves.
- While the food processor is running, slowly drizzle in the lemon juice until the mixture is well combined and smooth.
- Season with salt to taste.
- Use immediately or store in an airtight container in the refrigerator for up to a week.
Enjoying my Recipes and Posts?
If you want to support me you can