Cashew Basil Pesto
Ditch the pine nuts this time and try this herby and chunky cashew basil Pesto recipe. It just takes 5 minutes and a few ingredients to make
Ingredients
- 2 cups basil tightly packed
- ½ cup cashews
- 1 lemon juiced
- 3-4 garlic
- 2 tablespoon Parmesan cheese
- ¼ cup extra virgin olive oil
- ¼ teaspoon black pepper
- Salt to taste
Instructions
- Add the cashews, garlic, basil and Parmesan to a food processor jar.
- Add seasonings and lots of freshly squeezed lemon juice.
- Blitz until you get a coarse mixture.
- Add olive oil and give it a quick blitz again.
Notes
- To add an extra depth of flavor to the cashew basil pesto, lightly pan-roast the cashews over medium heat until they turn slightly golden brown, and then use them for the recipe.
- If you prefer a smoother consistency, you can use a blender instead of a food processor. I used my blender to make my mint coriander Chutney and it has that perfect smooth texture.
- Add more or less olive oil depending on how thick you want the pesto to be.
- Want the pesto to have that vibrant green color? Consider taking a couple of extra minutes to blanch the basil leaves before you use them for the recipe.
- Pour the olive oil into the pesto in a thin stream as you're blending it. This will help it emulsify.
Tried this recipe?Let us know how it was!