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Basil Pesto with Cashews

This is a take on everyones favourite pesto. Using cashews instead of pine nuts gives the basil a mild yet buttery finish. Pistachios, or sunflower seeds could be used as a variation. Toast the nuts for several minutes at 325℉ to gain added flavour.
Prep Time 10 minutes

Ingredients

  • 2 cups basil leaves packed/fresh
  • ½ cup parsley fresh
  • 3 cloves garlic
  • ½ cup cashews
  • ½ cup Regianno parmesan
  • ⅓-½ cup olive oil

Instructions

  • Combine basil, garlic, parsley and cashews in a  food processor and pulse  until finely minced.  Add the cheese and blend.
  • With the food processor running, drizzle the olive oil until the mixture gains the consistency of a stiff paste. Adding more oil from here will thin it out.
  • Pesto can be stored in the refrigerator in a small bowl with plastic wrap pressed directly onto the surface. It will keep for 3-4 days in the fridge.
    Or it can be frozen in ice cube trays or portioned in 1 Tbsp measures onto a metal tray and frozen. Once frozen, remove from tray and place in a freezer bag. It will keep for approx. 6 months in the freezer.
    Thaw in refrigerator.