Cashew Pesto Food

CASHEW BASIL PESTO

Cashew Basil Pesto image

This is so simple yet amazingly delicious!!! Use it on pasta, chicken, fish or spread on crackers or crostini!!! You can use any kind of cashew. I like to use the roasted salted cashew pieces. But if you want unsalted, just adjust the amount of salt at the end.

Provided by Charmie777

Categories Fruit

Time 5m

Yield 3/4 cup, 6 serving(s)

Number Of Ingredients 5

Ingredients

1 cup fresh basil leaf
3 garlic cloves, roughly chopped
1/2 cup cashews (see note)
1/2 cup parmesan cheese or 1/2 cup romano cheese
1/2 cup olive oil

Steps:

In a food processor, finely chop basil, garlic, cashews and cheese.
Slowly drizzle in olive oil. (Use amount that will make to desired consistency.).
Season to taste with salt and pepper.

Nutrition Facts : Calories 264.4, Fat 25.7, SaturatedFat 5, Cholesterol 7.3, Sodium 201.4, Carbohydrate 4.8, Fiber 0.5, Sugar 0.7, Protein 5.3

GRILLED CAULIFLOWER WITH CILANTRO PESTO

Grilled Cauliflower with Cilantro Pesto image

Provided by Valerie Bertinelli

Categories side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 large head cauliflower, cut into 1- to 2-inch florets (about 6 cups)
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Cilantro Pesto, recipe follows
Cotija cheese and cilantro leaves, for serving
1/2 cup extra-virgin olive oil
1 tablespoon lime zest and 3 tablespoons lime juice, from 1 to 2 limes
1/4 teaspoon crushed red pepper flakes
1 clove garlic, smashed and peeled
2 cups packed cilantro leaves
1 cup roasted and unsalted cashews
1/2 cup crumbled Cotija cheese

Steps:

Preheat an outdoor grill to medium-high.
Add the cauliflower, olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large mixing bowl. Toss to coat the cauliflower. Transfer to a grill basket and grill, tossing occasionally, until the cauliflower is charred in places and softened, about 10 minutes. (This can alternatively be done on an indoor grill pan.)
Transfer the grilled cauliflower to the serving bowl with the Cilantro Pesto and toss to coat.
Garnish with Cotija cheese and cilantro. Serve immediately or at room temperature.
Add the olive oil, lime zest, lime juice, pepper flakes and garlic to a food processor fitted with the blade attachment. Pulse together until the garlic is finely chopped. Next, add the cilantro and blend until smooth. Add the cashews and Cotija cheese and pulse until the mixture becomes a thick paste and is evenly combined. Transfer the mixture to a serving bowl and set aside until the cauliflower is grilled.

KALE AND CASHEW PESTO

Kale and Cashew Pesto image

Make a hearty sauce by using kale in this cashew-and-pecorino pesto.

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 8

Ingredients

1/3 cup lightly toasted cashews
3 cups loosely packed kale
1 teaspoon chopped garlic
1/2 teaspoon lemon zest
Pinch of red pepper flakes
Kosher salt
1/2 cup coarsely grated aged pecorino
1/2 cup extra-virgin olive oil

Steps:

Put the cashews in a food processor and pulse until finely ground. Add the kale, garlic, lemon zest, red pepper flakes and 1/4 teaspoon salt and pulse until finely chopped. Add the pecorino and pulse to combine. With the motor running, slowly stream in the olive oil and process until combined. Transfer to a bowl.

CASHEW PESTO LASAGNA

Cashew Pesto Lasagna image

This is a completely different variation from the traditional Lasagna that most of us make. It will make a nice change from your regular recipe and should be added to everyone's cookbooks who likes Italian food. For those who think that you can't make a good pesto without pine nuts...I found out that cashews are marvelous instead.

Provided by CarrolJ

Categories < 4 Hours

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 18

Ingredients

1/4 cup fresh basil leaf
1/2 cup chopped roasted salted cashews (divided)
2 cloves minced garlic
1/4 cup shredded fresh pecorino romano cheese
1/4-1/3 cup olive oil
6 lasagna noodles, cooked and drained
2 cups pre-cooked chopped chicken
6 ounces chopped fresh portabella mushrooms
1 cup chopped onion
4 tablespoons butter, for sauteing mushrooms and onions
1 teaspoon salt
1/2 teaspoon black pepper
1 cup creamy cottage cheese
2 large eggs
3 cups spaghetti sauce
1 1/2 cups shredded mozzarella cheese
1 1/2 cups shredded monterey jack cheese
1/8 cup mozzarella cheese

Steps:

Place the first five ingredients (using only 1/2 of the cashews) into a food processer and pulse or use a hand blender until you have a moist paste
Add the cottage cheese and the eggs to the pesto sauce and blend again until just blended together but tiny chunks of cashews are still visible
Do not overmix
Set aside
Saute the mushrooms and onions with the butter and the salt and pepper until the most of the butter is absorbed
Add the cooked chicken to the mushrooms and onions and the other half of the chopped cashews
Mix well
Set aside
Grease a 9 x 13 inch baking pan
Pour 1 cup of the spaghetti sauce in the bottom of the pan
Lay 3 cooked lasagna noodles side by side on top of the sauce
Pour a line of the pesto/cottage cheese/egg mixture along the middle of each noodle putting about 1/6 of the mixture on top of each one
Mix the 1 1/2 cup of morzerella and the 1 1/2 cup of Monterey Jack cheese together and put 1/2 of the mixed cheeses over the pesto/cottage cheese/egg layer
Sprinkle half of the mushroom/onion/chicken/cashew mixture over the previous layer
Pour 1 cup of spaghetti sauce over the mushroom/onion/chicken/cashew layer
Make another layer of ingredients following instructions from # 7 to # 11, ending with the spaghetti sauce
Sprinkle the 1/8th cup of morzerella cheese over the top
Bake 350 degrees farenheit for about 40 minutes
It should be only slightly brown on top
Let casserole sit for 10 minutes before serving for the dish to hold together better
Cut between noodles and then horizontally to make 12 servings
Serve with Salad and Garlic Bread

Nutrition Facts : Calories 334, Fat 22, SaturatedFat 9.3, Cholesterol 72.6, Sodium 813.6, Carbohydrate 20.7, Fiber 1.2, Sugar 7.2, Protein 14.2

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