Basil Cashew Pesto | How to make Basil Cashew Pesto

By Priti Shetty Naiga  |  24th Mar 2016  |  
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Basil Cashew Pestoby Priti Shetty Naiga
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Video for key ingredients

  • How to make Pesto

About Basil Cashew Pesto Recipe

There’s nothing that can beat the power packed flavors of this fresh Basil Cashew Pesto, when it’s tossed with some cooked pasta and good quality Parmesan cheese. Delicious!! You can enjoy this on sandwiches, pasta, sauteed chicken, in soups or as dips. This ain’t the classic recipe for Pesto, as i have used cashews here instead of the pine nuts. You can also substitute it with walnuts, but I find the creamy rich flavor of cashews a perfect match. Enjoy!

Basil Cashew Pesto is a delicious dish which is liked by the people of every age group. Basil Cashew Pesto by Priti Shetty Naiga is a step by step process which is best to understand for the beginners. Basil Cashew Pesto is a dish which comes from Italian cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 4 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Basil Cashew Pesto takes 3 minute for the preparation and 5 minute for cooking. The aroma of this Basil Cashew Pesto make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Basil Cashew Pesto will be the best option for you. The flavor of Basil Cashew Pesto is unforgettable and you will enjoy each and every bite of this. Try this Basil Cashew Pesto at your weekends and impress your family and friends.

Basil Cashew Pesto

Ingredients to make Basil Cashew Pesto

  • 1 1/2 cup Basil
  • 1/4 cup cashew, roasted
  • 1/4 cup Parmesan, fresh and grated
  • 1/3 cup Extra Virgin olive Oil
  • 1-2 garlic cloves
  • a pinch of red chilli Flakes
  • salt to taste

How to make Basil Cashew Pesto

  1. Add cashew, garlic, parmesan cheese, red chilli flakes to a food processor.
  2. Pulse couple of times until the ingredients have coarsely grounded.
  3. Now add basil leaves and salt, and while the processor is running slowly add olive oil. Blend until you get the desired consistency.
  4. Process thoroughly if you prefer a creamy and smooth pesto. And if you like some texture in it, then pulse just couple of times while adding oil. Taste and adjust the salt.

My Tip:

This easy fresh Basil Cashew Pesto will last a week in the refrigerator, or you can freeze them in ice-cube trays and store later in zip lock bags for 3-4 months. But i would prefer to make a fresh batch. Cheers.

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