5 Minute Cashew Basil Pesto Recipe
Nags
5 minute cashew basil pesto that's a perfect addition to pasta, salads, sandwiches, or as a dip.
Course Dips
Cuisine Italian
- 3 cups packed basil leaves stems removed
- 1/3 cup grated parmesan cheese
- 1/4 cup raw unsalted cashew nuts
- 1-2 flakes of garlic
- 1 tsp freshly cracked black pepper adjust to taste
- 1/3 cup olive oil
- Salt to taste
Wash and remove the basil leaves from the stalks
Grate the parmesan cheese, if using a from a block of cheese. You can add more or less depending on how rich you want your pesto to be. About 1/3 cup is perfect, if you ask me
Prepare all other ingredients as well
Add everything into a food processor or mixie jar
Pulse until well combined. Now you can keep going until you get the consistency you prefer. Grainy peso tastes better in sandwiches but since I use pesto now mostly as salad dressing, I prefer it on the creamier side
Don't add any water, the oil should provide enough movement in the processor. If you feel the mixture is too dry, add more oil
Transfer into an airtight container and refrigerate immediately if not using fresh
Although the colour may change darker on the surface, this pesto can be used for up to 5 days if refrigerated. Always use a dry spoon to take the quantity you need. I add some oil on top before keeping in the refrigerator.
If using this cashew basil pesto as a salad dressing, add a bit more oil to make it into a pourable consistency.
Adjust all ingredients to your taste and see what you prefer in YOUR pesto. Have fun!