Creamy Cashew Basil Pesto

Name: Creamy Cashew Basil Pesto
Cuisine: Indian
Ingredients: 2 tablespoons Cashew nuts – 2 tablespoons (blanched); 1 cup Fresh basil leaves – (washed and dried); 1–2 cloves Garlic; 1/4-1/3 cup Extra virgin olive oil; Salt – to taste; Crushed black pepper – to taste; 2–3 tablespoons (finely grated) Parmesan cheese (optional); 1 green chilli

Poonam Joshi @PoonamJoshi19

India

This pesto goes great with pasta, sandwiches, grilled veggies, or even as a dip.

Poonam Joshi @PoonamJoshi19

India

This pesto goes great with pasta, sandwiches, grilled veggies, or even as a dip.

Saved

Ingredients

2 tablespoonsCashew nuts – 2 tablespoons (blanched)
1 cupFresh basil leaves – (washed and dried)
1–2 clovesGarlic
1/4-1/3 cupExtra virgin olive oil
Salt – to taste
Crushed black pepper – to taste
2–3 tablespoons (finely grated)Parmesan cheese (optional)
1green chilli

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Steps

1

Blanch the cashews. Let them cool.
2

In a blender or food processor, add blanched cashews, fresh basil, garlic, salt, and black pepper. freeze for 10 minutes
3

Blend the Base
Add Olive Oil
Slowly drizzle in olive oil while blending, until you get a smooth (or slightly chunky) paste—based on your preference.
4

Finish with Cheese
Add the grated Parmesan cheese and pulse once or twice to mix it in. Taste and adjust seasoning.
Ready to Serve!
Use immediately or store in an airtight container in the fridge for 3–5 days.
5

Tip to avoid pesto turning bitter: discard the stems