Homemade Pesto Sauce with Cashews
This creamy and vibrant pesto sauce made with fresh basil and cashews brings back memories of grandmother's kitchen. Perfect for quick meals, it’s versatile and easy to make!
Ingredients
For the pesto sauce
- 2 cups fresh basil leaves, packed The star of the show! Fresh basil adds vibrant color and aromatic flavor.
- 1/2 cup grated Parmesan cheese Brings creaminess and savory goodness.
- 1/2 cup olive oil Quality olive oil is essential for richness.
- 1/3 cup cashews Gives lovely texture and slight nuttiness. Can substitute with walnuts or pine nuts.
- 3 cloves garlic, minced Essential for zesty flavor. Adjust according to taste.
- 1/2 teaspoon salt Enhances all flavors beautifully.
- 1/4 teaspoon black pepper A little sprinkle brings everything to life.
- 1/4 teaspoon red chili flakes Optional for a touch of heat.
Instructions
Preparation
- Gather your ingredients and ensure everything is at your fingertips.
- In a food processor, combine the basil leaves, Parmesan cheese, cashews, minced garlic, salt, and black pepper.
- Pulse the mixture until coarsely blended, ensuring it does not turn to dust.
- While the processor is running, slowly drizzle in the olive oil until the mixture transforms into a creamy sauce.
- Taste the pesto and adjust salt, pepper, or red chili flakes as desired.
- Transfer the pesto into a clean jar, sealing it tightly.
Storage
- Refrigerate if using soon or freeze for later use. It can stay fresh for up to a week in the fridge, or longer if frozen.
Notes
Make sure to use fresh, vibrant basil. Extra Parmesan can enhance flavor. If the pesto is too thick, add more olive oil.
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 4gProtein: 5gFat: 20gSaturated Fat: 3gSodium: 180mgFiber: 1g
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