Thomas' Low Brow Cashew Pesto



12 oz. lightly salted cashew pieces or raw cashews

1 c. fresh basil

1/4 c. extra virgin olive oil

1/4 c. grapseed oil

1/4 to 1/2 c. water

1 tbsp. apple cider vinegar

1 tsp salt (to taste)

1/2 tsp. granulated garlic


A very nice alternative to expensive pine nut pesto. I am not a big fan of the typical pine nut pesto, its really expensive and doesn’t taste as good IMHO.


Wash and remove leaves from the basil. In a large food processor combine all ingredients (except the liquid water). Allow the machine to process for about 1 minute. Then put water in the feed tube (assuming the kind that has a hole in it) so that the water can gently drizzle into the pesto. Once the water is combined with the pesto, simply remove from the food processor and serve room temp on your favorite dishes.


This makes more of a buttery consistency pesto. Too much water will make it mushy, and not enough will make it very coarse. The key is to let it puree until everything is smooth.