Basil Cashew Pesto Recipe

5 from 2 votes

A vibrant Basil Cashew Pesto Sauce made from scratch. Use a mortar and pestle, food processor or blender to make this fresh paste.

Prep Time20

Total Time20

Course: Condiment

Cuisine: Italian, Mediterranean

Servings: small jar (4oz/125ml)

Calories: 847kcal

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.

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