While the rest of the free world has amazing basil and tomato plants growing in their garden, I do not. Despite using all organic soil and being mindful of watering them, making sure they got enough but not too much sun, most of my plants are not doing well. This week we had a heat wave, if by “heat wave” you mean “dying in the bowels of hell.”
Some of my tomato plants just couldn’t handle the heat and the ones that did survive are being stalked by a chipmunk I call Senor Fluffypants Von Gonnadie. The little bastard waits till the tomatoes are ripe and then steals them before I can pick them. The outdoor cat we inherited when we moved here seems to be too well fed to do his feline job of murdering the local wildlife responsible for pillaging my tomato plants.
The basil survived but barely and it seems to be doing well though I had hoped for a way more prolific plant by now. I had to go to the store and buy extra basil for this recipe which makes me mad because it’s SO easy and cheap to grow. And yet, I SUCK at gardening. You know what I need? A gardener. A hot, shirtless, tan gardener. Ah, I digress.
I’m not sure where I came up with this idea other than they always put the sundried tomatoes near the basil in the store and since I had a boatload of cashews left from another recipe, I decided to create a pesto. This came out amazing and I brought it to lunch at my mother’s house served cold with gluten-free rotini. However, since I don’t eat pasta I decided to try it over zucchini “noodles” – made simply by using a potato peeler on a long zucchini to make the “noodles.” You could also serve this with shrimp over spaghetti squash or just tossed with some chicken. It’s light and tart with the sundried tomatoes, but the earthy cashews with the cheese make this a unique way to serve pesto.
Recipe: Sundried Tomato and Cashew Pesto
- 2 c. basil leaves, packed
- 1/2 c. sundried tomatoes
- 2 tbsp. grated Romano cheese
- 2 tbsp. grated Parmesan
- 1/2 c. cashews, chopped
- 1 tsp fresh garlic
- tiny pinch salt
- 3/4 c. olive oil
- In a food processor or blender, add all ingredients except olive oil.
- Turn blender on low and slowly drizzle in the oil until the ingredients begin to combine.
- Gradually turn the blender to high as you finish pouring in the olive oil.
- Serve or store in airtight container in fridge – will keep for 3-4 weeks.
Preparation time: 10 minute(s)
Diet (other): Gluten free
Number of servings (yield): 4