Pesto Sauce

• 1 cup fresh basil leaves
• 3/4 cup olive oil
• 1/2 cup Parmesan cheese
• 1/2 cup cashews or your favorite nuts, pine nuts, walnuts
• 3 cloves garlic fresh
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon lemon juice freshly squeezed

1. Put nuts in a preheated dry skillet over medium heat for about 3 - 5 minutes. Watch closely and stir frequently to avoid burning nuts.
2. Wash and dry basil before using.
3. Put nuts, olive oil, parmesan cheese, garlic, salt, pepper and lemon juice in a food processor or blender and blend until smooth.
4. Once mixture is smooth add basil leaves and pulse a few times so the basil doesn't break down too much. If the sauce is too thick add a little more oil
5. Store in an airtight container in refrigerator. Bring to room temperature before using.
6. Immediately add the sauce to cooked and drained pasta; the heat from the pasta will warm the sauce. You can also add sauteed chicken or shrimp for the meat eaters. I also like to garnish with fresh diced tomatoes.

fresh basil, olive oil, parmesan cheese, cashews, garlic, salt, black pepper, lemon juice freshly squeezed

Taken from www.yummly.com/recipe/Pesto-Sauce-1634280 (may not work)