1. Matt
    November 26, 2014 @ 8:50 pm

    I just recently received an early Christmas present of a food processor and HAD to make something worthy enough to christen it. Having also just purchased a julienne peeler, I decided to tackle this cashew pesto.

    I was extremely impressed! I was debating whether or not to add cheese, but I agree with Tyler- there’s just no need. It was already creamy and rich enough alone. I was also impressed by how much this recipe produced. I used three large zucchinis and could have certainly julienned up some more. I think that I could have also mixed in some carrot strips or other vegetables to give the dish some color and variety; I’ll definitely experiment a bit the next time I make this dish.

    I’ve been trying to eat much more healthily since returning from the Peace Corps myself and this recipe inspired me to consider zucchini or other vegetables as replacement bases for meals I’ve tried in the past. I wonder how my famous tigedegena (peanut butter sauce) would go with some veggie pasta… But thanks for the ideas! I’ll be looking out for any other recipes for sure. (Especially if I can bust out the food processor! That thing is crazy fun.)

    • Tyler Lloyd
      November 26, 2014 @ 9:39 pm

      Glad you enjoyed the recipe! I think I might have something that will fit the bill perfectly – a variation on tigedegena with a vegetable replacement for the rice. I’ll let you know when its up.

  2. 4 Reasons to Grow Something | The Manly Green
    April 20, 2015 @ 10:35 am

    […] grown and cooking that girl (or guy) a meal? Grow some basil and then prepare a pesto dish (Cashew Basil Pesto Recipe). Showing that you can grow food, even minimally, and then cook food shows that you are a […]