Basil Cashew Pesto

“Do you have a favorite pre-race meal?”  “Do you eat the same thing the night before a long run each week when you’re training?”  For some reason, I was thinking about this as I was preparing this yummy pesto last night.  I can’t say that I have a weekly ritual for my long runs or races, but after having this delicious pesto, I may have changed my mind.

Heck, this is good anytime, espeically this time of year with fresh herbs at it’s finest!

“Did you know Pesto is best made with fresh basil, before it begins to flower?”  You do now?.  Yes that is correct; there is a fleeting moment for basil according to Lynne Rossetto Kasper.  “The sweetest and most perfect pesto is made with young basil, ideally when the plant is 6 to 9 inches tall.”  So lets hurry my friends and make some pesto shall we!

Since I was running a half the early the next morning (more on that soon) I decided why not make some pesto?  This dish makes for a perfect meal before a long run or race since it has all the right ingredients.

• Miso to help aid with digestion
• garlic to boost your immune system
• nuts, parmesan, and olive oil provide you with healthy fats
• gluten free brown rice pasta for healthy carbs
• don’t forget a lean protein source like shrimp, salmon or chicken
• lots of fresh basil for that serving of greens

This is so good you might want to make a double batch.  Toss this with pasta before your next run or, make a risotto ?

Toss it with veggies, roasted potatoes, or be like me and eat it by the spoonful out of the jar?.  My husband loves it when I make homemade pizza and pesto is just as good as marinara on this pizza!  I hope this convinces you to make a double batch?.

BASIL CASHEW PESTO

INGREDIENTS:

• 1 cup crispy cashews or nuts of choice
• 2 cups for tightly packed basil (or greens of choice)
• 1 1/4 cups of grated Parmesan Cheese
• 1 to 2 garlic cloves
• 1/2 cup extra virgin olive oil
• 2 teaspoons of miso
• 2 to 3 tablespoons of lemon juice
• 1 teaspoon of lemon zest

DIRECTIONS:

1. In a food processor combine cashews (or other nuts), basil (or other greens) Parmesan, and garlic.  Process until coarsely chopped.  Add the oil, miso, lemon juice, and zest.  Process until desired consistency is reached.
2. Thin the pesto with pasta water to make a sauce and toss with your pasta of choice.  I used gluten free brown rice pasta.  Add protein if desired
3. Transfer any remaining pesto to a container with a tight fitting lid, and store in the refrigerator for up to 5 days or freeze for up to 3 months.

[reminder]Do tell…do you have a favorite pre-race meal? Which variation of pesto is your fave? With pinenuts, walnuts, cashews? Basil, arugula, spinach, parsley…?[/reminder]