BasilTraditionally, pesto is made with pine nuts, but here “Mom” has made pesto using organic roasted salted cashews from Tierra Farm for a rich flavor. Using a food processor, it can be whipped up in minutes!

Tiny Green Mom’s Cashew Pesto Sauce


2 cups fresh basil leaves, washed
1/2 – 3/4 cup extra virgin olive oil (“Mom” likes to use DEVO)
1/3 cup Tierra Farm Organic Roasted Salted Cashews
1/2 cup freshly grated organic parmesan cheese
4 garlic cloves, minced
Salt and freshly ground black pepper, to taste


Place all ingredients excpet the extra virgin olive oil in a small food processor or blender, and pulse. Start to slowly add the oil in a steady stream while the food processor or blender is on until blended. You may not need all of the oil.

Serve pesto on whole wheat pasta, baked chicked or grilled fish, such as salmon. “Mom’s” daughter likes to eat the pesto right from the bowl!

To store, place in a glass dish with a lid, and cover with a thin layer of olive oil. Place plastic wrap right over the top, and then put the lid on to seal. Can be kept refrigerated for 1-2 days.

*Image courtesy of FreeDigitalPhotos.*