Craving a pesto that's both incredibly delicious and unique? Get ready to revolutionize your pasta, sandwich, and salad game with this mouthwatering Basil Cashew Pesto that proves you don't need pine nuts to create a mind-blowing sauce! Our secret weapon? Perfectly toasted cashews that deliver a rich, creamy texture and a nutty depth of flavor that will make your taste buds dance with joy. Whether you're looking to impress dinner guests or simply elevate your home cooking, this pesto recipe is about to become your new kitchen obsession.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Italian
Serves: 2 cups
Ingredients
- 2 cups fresh basil leaves
- 1/2 cup cashews
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup olive oil
- Salt to taste
Instructions
- Thoroughly wash the fresh basil leaves under cool running water, then gently pat them dry using clean paper towels to remove excess moisture.
- Toast the cashews in a dry skillet over medium heat for 3-4 minutes, stirring frequently to prevent burning. This will enhance their nutty flavor and release their natural oils. Allow them to cool for 2-3 minutes after toasting.
- Peel the garlic cloves and remove any outer papery skin. If you prefer a milder garlic flavor, you can lightly roast the garlic cloves in the same skillet used for cashews.
- Add the toasted cashews, fresh basil leaves, peeled garlic cloves, and grated Parmesan cheese to a food processor or high-powered blender.
- Pulse the ingredients a few times to roughly chop and combine them, creating a coarse mixture.
- With the food processor running, slowly drizzle in the olive oil in a steady stream. This helps emulsify the pesto and create a smooth, consistent texture.
- Stop and scrape down the sides of the processor with a spatula to ensure all ingredients are evenly incorporated.
- Season with salt to taste, starting with a small amount and adjusting as needed. Pulse briefly to mix.
- Taste and adjust consistency by adding more olive oil if the pesto seems too thick, or more cashews if it's too thin.
- Transfer the pesto to an airtight container. If not using immediately, cover the surface with a thin layer of olive oil to prevent browning and store in the refrigerator.
Tips
- Always use fresh basil leaves for the most vibrant flavor - wilted or old basil can make your pesto taste bitter.
- Toast your cashews carefully to enhance their flavor without burning. Keep them moving in the skillet and watch them closely.
- For a smoother consistency, let your food processor run a bit longer, but be careful not to over-process.
- If you're planning to store the pesto, that olive oil layer on top is crucial for preventing oxidation and maintaining freshness.
- Experiment with the garlic - roast it for a mellower flavor or use it raw for a more pungent kick.
- This pesto freezes beautifully! Store in small portions for quick and easy meal prep.
- For a vegan version, simply substitute the Parmesan with nutritional yeast or a vegan cheese alternative.
Nutrition Facts
Calories: 130kcal
Carbohydrates: 2g
Protein: 3g
Fat: 13g
Saturated Fat: 3g
Cholesterol: 5mg
