NOTES:
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I make this with raw cashews from Trader Joes.  Cashews are soft, sweet and 
rich.  Cashews also cook well in sauces.  Using more cashews will make a more 
creamy pesto that is very good.

You can prepare the cheese and cashews ahead and mix them together; then they 
combine with the basil in one step at the end.

Using a little spinach will keep the pesto a much brighter green.  Maybe 5-10% 
spinach, rest is basil would be good?
=====================


Classic Basil Pesto

Serves/Makes: 1.5 cups

Ingredients:

2   cups     Basil leaves
1/2 cup      Extra-virgin olive oil
4   cloves   Garlic; peeled
1/4 cup      Pine nuts or shelled walnuts (cashews are good too)
1   teaspoon Salt
1   teaspoon Freshly-ground black pepper
1/2 cup      Grated Parmesan cheese

Directions:
Wash the basil well and spin dry in a salad spinner. Place the basil leaves 
into the bowl of a food processor and add the olive oil. 

Process by pulsing until the basil begins to puree. Add the garlic, nuts, salt 
and pepper and process until a smooth sauce is achieved. 

Add the cheese and pulse for 10 seconds to combine before pouring into a jar 
or plastic container for refrigerated storage. Float a thin layer of olive oil 
on top of the pesto for airtight refrigerated storage, or freeze.