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    You are Here: Masala Herb » Recipes » Sauces

    Basil Cashew Pesto Recipe

    August 5, 2019 by Helene Dsouza Leave a Comment

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    Helene Dsouza
    A vibrant Basil Cashew Pesto Sauce made from scratch. Use a mortar and pestle, food processor or blender to make this fresh paste.
    Total Time: 20 minutes minutes
    Prep Time: 20 minutes minutes
    1 small jar (4oz/125ml)
    RECIPE
    Basil Cashew Pesto Recipe
    Basil Cashew Pesto Recipe pin

    Nothing beats freshly made basil cashew pesto!

    You can use a mortar and pestle or food processor to prepare this flavorful basil cashew pesto sauce from scratch.

    Basil Cashew Pesto Recipe cover
    Jump to:
    • Ingredient Notes
    • How to make it in a mortar and pestle?
    • 📖 Recipe
    • Uses
    • Storing
    • Using Mortar and Pestle VS Food Processor
    • 💬 Comments

    This pesto recipe with cashews is based on the traditional Genoa Pesto from Italy.

    You can use it as bread spread or in pasta, such as in this mozzarella pesto pasta. Discover more ideas and uses further below.

    Ingredient Notes

    • Garlic — Fresh Garlic makes this pesto irresistible, as it rounds up the flavors of all the other ingredients. The garlic cloves are raw and fresh in this recipe.
    • Salt — I like to use quality salt, and I have tried this cashew pesto recipe with pink Himalayan salt and with french Fleur de Sel. The salt enhances the taste and helps to reduce the ingredients into a paste due to its nature.
    • Cashews — Get unsalted cashew seeds to prepare a creamy pesto. Good quality cashews will turn this homemade pesto into a delight. Cashews are not cheap, but you don't need a large quantity in this sauce, and you will realize that spending a little more to get the better cashews is well worth it!
    • Olive Oil — I like cold-pressed extra virgin olive oil. The quality of your olive oil can make the difference in flavor, but those oils are much pricier. Use what works for you.
    • Basil — I use fresh Italian basil in this pesto recipe. In Genoa, Italy, they use the smallest and most tender leaves for the highest quality pesto. Do what's achievable for you, I use larger leaves too because that's what I have at home. You can use smaller Mediterranean basil varieties too. Thai or Indian basil are not suitable choices for this recipe!
    • Parmesan — Don't just get any Parmesan, but a quality Parmigiano Reggiano to create the best evergreen pesto paste. The right Parmesan can make or break your pesto.
    basil pesto with cashews in mortar and pestle

    How to make it in a mortar and pestle?

    These are the steps to prepare a quality basil cashew pesto in a mortar and pestle.

    If you prepare the pesto in a food grinder or blender, simply add all ingredients and reduce to a smooth paste.

    Step 1

    Crush the garlic small with the salt.

    Add in the Cashews and continue to crush and grind so that everything is turned into a smaller consistency.

    pound garlic and salt with cashew

    Step 2

    Pour some of the olive oil to the garlic cashew mixture and add in all the fresh basil leaves.

    Continue to pound and grind to form slowly a paste.

    add olive oil and basil

    Step 3

    Pour the remaining olive oil, mix grind and pound and add the Parmesan cheese.

    Create a smooth pesto or to your desired consistency.

    add parmesan and grind to a smooth pesto
    fresh basil pesto with cashews

    📖 Recipe

    Basil Cashew Pesto Recipe

    Basil Cashew Pesto Recipe

    A vibrant Basil Cashew Pesto Sauce made from scratch. Use a mortar and pestle, food processor or blender to make this fresh paste.
    5 from 2 votes
    Print Pin Rate
    Course: Condiment
    Cuisine: Italian, Mediterranean
    Prep Time: 20 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 1 small jar (4oz/125ml)
    Calories: 847kcal
    Recipe by: Helene Dsouza

    Ingredients

    • 2 Cloves Garlic Cloves peeled
    • pinch Salt *see Notes
    • 1 Ounce Cashews unsalted
    • ¼ Cup Olive Oil
    • 1½ Cup Basil Fresh packed, or 1 ounce, fresh
    • ½ Cup Parmigiano Reggiano Cheese grated
    US - Metric

    Instructions

    • In a mortar and pestle, add the fresh garlic cloves. Mash and grind small with the salt.
      2 Cloves Garlic Cloves, pinch Salt
    • Add in the cashews and crush small with the garlic.
      1 Ounce Cashews
    • Pour some of the oil in and add all the fresh basil leaves.
      ¼ Cup Olive Oil, 1½ Cup Basil Fresh
    • Crush and pound all the ingredients small, so that a paste is slowly formed.
    • Pour the remaining oil and keep on pounding and mixing it all.
      ¼ Cup Olive Oil
    • Add in the parmesan cheese and mix it all in while grinding the ingredients together in the mortar until you have a smooth paste or a paste to your desired consistency.
      ½ Cup Parmigiano Reggiano Cheese
    • Take out the paste and store in an airtight container.
    • If you use a food pressor or blender, simply combine all ingredients to a smooth paste.

    Notes

    • Use fresh Italian Basil leaves
    • Try to get quality parmesan, Parmigiano Reggiano to get the most of your homemade Pesto.
    • Use premium salts to enhance your Pesto, such as pink Himalaya salt and Fleur de Sel.
    • Small jar = 4 oz or 125 ml
    • Cashew Pesto Recipe adapted from ricette.giallozafferano.it/Pesto-alla-Genovese.html
     

    Equipment

    • Mortar and pestle or food processor

    Nutrition

    Nutrition Facts
    Basil Cashew Pesto Recipe
    Amount Per Serving (125 g)
    Calories 847 Calories from Fat 720
    % Daily Value*
    Fat 80g123%
    Saturated Fat 18g90%
    Polyunsaturated Fat 8g
    Monounsaturated Fat 50g
    Cholesterol 34mg11%
    Sodium 808mg34%
    Potassium 364mg10%
    Carbohydrates 13g4%
    Fiber 2g8%
    Sugar 2g2%
    Protein 25g50%
    Vitamin A 2290IU46%
    Vitamin C 8mg10%
    Calcium 678mg68%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

    Uses

    The basil cashew pesto is super versatile! Serve your Pesto in/with/over or use as...

    • Cooked pasta
    • Pesto Panini
    • Potato gnocchi
    • Pizza topping instead of tomato sauce or in Flammkuchen
    • Bruschetta
    • Toasted sandwich
    • Flatbread and bread
    • Cooked vegetables
    • Salad dressing
    • Cooked meats such as steaks, grilled chicken, kebabs
    • Cooked fish or seafood such as salmon and shrimp
    • Mixed with sour cream or mayo to make a dipping sauce
    • Soups as in Turkish lentil soup

    Storing

    You can store your basil cashew pesto in the fridge for up to 1 week in an airtight container.

    Or you freeze the basil pesto sauce into ice cube shapes and store them in the fridge (just as I did in my papaya paste post)

    I prefer to store my pesto in the fridge because pesto is anyway better when fresh, and I don't like to keep it for too long.

    homemade basil pesto with cashews
    basil pesto with cashews

    Using Mortar and Pestle VS Food Processor

    The Mortar and Pestle

    Mortar and pestle are great if you want to add flavor to your basil cashew pesto. Stone mortar and pestle helps to release the aroma of the ingredients.

    You will never get the same result if you use a food processor or blender with blades.

    I suggest you use only a large granite or marble mortar and pestle because metal, wooden or ceramic mortar and pestle are not that effective.

    Stone mortar and pestle are also heavier and the unpolished stone texture on the inside, weight, and large size make it easier to grind everything quickly to a smooth pesto paste.

    Small mortar and pestle are almost useless because you need a large bowl to reduce your ingredients to a paste.

    Marble Mortar and pestle originated in the Mediterranean area such as Italy, France, and Spain.

    Granite Mortar and pestle is still a common kitchen tool in Asian countries such as South East Asia and the Indian subcontinent.

    Both are great and work almost identical.

    The downside of a mortar and pestle is the physical effort that you need to prepare this fresh green sauce from scratch.

    Food processor or Blender

    Use a quality food processor or blender if you would rather not invest in a mortar and pestle and/or if you want to avoid physical movement.

    I use a food processor when I'm in a hurry and I need a quick paste.

    A food processor is handy and is a great motivator to eat more often healthy.

    Basil Cashew Pesto Recipe pin
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    2.4K shares
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    I am Helene, and I created Masala Herb in 2011. Here you will learn to cook with spices and herbs. I share from scratch, international food recipes and my mission is to teach you to cook flavorful food at home. Read More…

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    Welcome

    Hi there! I'm Helene and here you will learn how to cook with spices and herbs. Discover global food and learn to season your food like a pro. Read more about my work and mission or head over to my food ingredient space, Unknownbite.com, and our travel space, Paulmarina.com!

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