Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Print
Pin
5
from 1 vote
Easy Cashew Basil Pesto
Creamy pesto and easy to make. Tastes fabulous slathered on crusty bread, tossed with pasta, on a pizza or Naan.
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
2
Author
Allie Taylor
Ingredients
1
cup
freshly grated parmesan cheese
2/3
cup
olive oil
or more for consistency
1/2
cup
Diamond cashew halves
2
good sized garlic cloves
or more to taste
4
cups
clean basil leaves
salt & pepper to taste
Instructions
Place basil leaves, garlic cloves, cashews and parmesan cheese in food processor.
Pulse until pieces are small.
Scrape down sides of food processor with a spatula.
Continue processing while slowly drizzling olive oil into the mixture.
Add more olive if needed until desired consistency is reached.
Serve on crusty bread, pasta, pizza or a deli sandwich.
Store in the refrigerator for up to a week.
Notes
This recipe easily halves to make one scant cup.
I used salted cashews and didn't need to add additional salt.