In a small dry skillet, toast the cashews over medium high heat, for 3 minutes or until toasted and golden brown.
Use a food processor or blender to pulse the toasted cashews, basil, parmesan cheese, black truffle oil, garlic cloves, lemon juice and salt until well combined and smooth.
Add more oil, pulsing in 2 second intervals until desired consistency is reached.
You can add more or less oil to reach the desired consistency.
This recipe stores well in the fridge for up to a week, or in the freezer for a few months.
Try freezing this pesto sauce in an ice cube tray, defrosting small quantities as needed.
You can make this recipe with almonds or pine nuts as well.
Be sure to use a high quality black truffle oil for optimal flavor.
Calories: 576kcal | Carbohydrates: 25g | Protein: 32g | Fat: 42g | Saturated Fat: 13g | Cholesterol: 34mg | Sodium: 1393mg | Potassium: 653mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2924IU | Vitamin C: 17mg | Calcium: 713mg | Iron: 6mg