Hello friends! Today I made a homemade pesto that really surprised me: basil and cashew pesto, simple, fragrant, and super creamy. The star? My small basil plant from which I picked some fresh leaves! I washed them, carefully dried, and then into the blender with a few ingredients I already had in my kitchen.
The real twist? I used cashews instead of pine nuts! I know, pine nuts are the classic choice, but let’s be honest… they cost a fortune 😅. Cashews, on the other hand, are cheaper and give an incredible creaminess. I added a clove of garlic, some grated Parmigiano Reggiano, and a good extra virgin olive oil. In just a few minutes I had a bright green sauce, perfect for dressing pasta, spreading on crostini, or even using as a base for an alternative pizza.
This basil and cashew pesto recipe has become one of my favorite sauces in summer: quick, economical, and truly tasty. If you also love pesto but are looking for an alternative to pine nuts, I recommend trying it. Let me know if you like it and if you have any variations to suggest!
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 3 1/2 cups fresh basil
- 1/3 cup cashews
- 3/8 cup extra virgin olive oil
- 1/3 cup Parmigiano Reggiano
- 1 garlic
- salt
Tools
- 1 Chopper bosch chopper
- 1 Cutting Board cutting board
- 1 Knife knives
Steps
To prepare the basil and cashew pesto, start by washing the basil well and gently drying it
Place it in a blender with garlic, Parmigiano Reggiano, cashews, and salt. Blend for a few seconds and add the extra virgin olive oil.
Blend intermittently, so as not to overheat the basil, until you obtain a nice thick and homogeneous pesto.
