This makes 4-6 servings
2 cups Olive Oil (higher quality is better)
1 large lemon
1/2 cup Cashew pieces (can substtitute other nuts)
5 cloves of garlic
1.5 oz Romano
1.5 oz Asiago (or other tasty chese)
1 oz Parsley (1/2 bunch)
3 oz of Basil
Salt is optional
In a blender, add the oil, then all the other ingredients. Mix on low until evenly green, then on high for a creamy sause.
Seperate the parsley leaf from the stems, add only leaf.
Remove the flowers and stems from the basil, add only good green leaves, no brown spots.
Add lemon juice, this helps keep the mixture from oxidizing, and provides highlights to the flavor.
Salt to taste; some Cheeses are very salty, and some Cashew pcs have more salt than other batches.
I like this best over pasta and a green vegitables.