Pesto, that iconic green sauce, instantly evokes the sun-drenched flavors of Italy. While the traditional version with basil, pine nuts, and Parmesan cheese remains a timeless classic, there are countless equally delicious variations. Today, I'm offering you an original and indulgent interpretation: homemade basil and cashew pesto. This recipe is perfect for accompanying pasta, toast, or even adding a touch of zest to a simple salad. Quick and easy to prepare, it will soon become a staple in your kitchen.
Forget store-bought pesto, often too oily and bland. With this recipe, you'll control every ingredient and create a fresh, fragrant, and incredibly flavorful pesto. The cashews add a subtle sweetness and creaminess that pairs perfectly with the freshness of the basil. It's an explosion of flavor in your mouth!
This recipe is ideal for a quick lunch, an impromptu appetizer, or a casual dinner. And if you'd like to boost your well-being, feel free to add a small pinch of shilajit resin for an extra touch of vitality. So, ready to try making this revamped pesto?
Ingredients
For a small jar of pesto:
- 50g of fresh basil leaves
- 50g of natural cashew nuts
- 2 cloves of garlic
- 80ml of extra virgin olive oil
- 50g of grated parmesan cheese (optional, can be replaced with nutritional yeast for a vegan version)
- The juice of half a lemon
- Salt and black pepper, to taste
- A small dab of shilajit resin (optional)
Instructions
- Start by lightly toasting the cashews in a dry pan for a few minutes, until they are lightly browned and fragrant. This step will help develop their aromas. Let them cool.
- Meanwhile, wash and thoroughly dry the basil leaves. It's important that they are completely dry to prevent the pesto from being too runny.
- Peel and remove the germ from the garlic cloves. If you are sensitive to the taste of raw garlic, you can blanch them for a few seconds in boiling water.
- In the bowl of a food processor or immersion blender, place the basil leaves, roasted cashews, garlic and Parmesan cheese (if using).
- Start mixing, gradually adding the olive oil until you obtain a creamy and homogeneous consistency.
- Add the lemon juice, salt and pepper to taste. Blend again to thoroughly combine the flavors.
- Taste and adjust the seasoning if necessary. Feel free to add a little more lemon juice for a touch of freshness, or a little more olive oil for a creamier consistency.
- If you are using shilajit resin, add a small dab at the end and mix gently to incorporate it.
- Transfer the pesto to an airtight jar and store it in the refrigerator.
Chef's Tips
For an even more flavorful pesto, you can use a mixture of Genovese basil and lemon basil. The lemon basil will add a subtle and refreshing citrus note.
If you don't have cashews, you can substitute almonds, pecans, or even sunflower seeds. The taste will be slightly different, but the result will be just as delicious.
To prevent the basil from oxidizing and turning black, you can blanch the leaves for a few seconds in boiling water before blending them. Then be sure to dry them thoroughly.
Conservation
Homemade basil and cashew pesto will keep for about 5 days in the refrigerator, in an airtight jar covered with a thin layer of olive oil. You can also freeze it in small portions for later use.
Don't forget to check out our other recipes on the Purlema recipe blog and discover our wellness tips on the news blog and the lifestyle blog .
