Today on the blog we have an (almost) classic recipe: Basil and cashew pesto. To accompany your pasta dishes, meat, or even in a salad, this sauce is a marvel. Indeed, it is easy to find it in supermarkets or Italian grocery stores, but nothing beats a homemade pesto.
The powerful smell of freshly cut basil leaves, can make your taste buds travel. And if you have time you can even make several jars and keep them for a little taste of summer during winter.
The basis of a good pesto are the ingredients. Visit the market in your area, and get a beautiful bouquet of basil, garlic and parmesan … And normally, it is accompanied by pine nuts. Well the thing is that, pine nuts are great, but here in our region they are a bit pricy.
So how to make basil pesto without pine nuts?
Some may call out for blasphemy, but my friends / es, the solution is in the cashews! Following several tests with many dried fruits like walnuts, almonds or peanuts my choice went with Basil and cashew pesto. The slightly chewy texture of the cashews was what came closest that of the pine nuts. Moreover, its relatively discreet taste, doesn’t come in the way of the basil and the garlic.
I do not know what you think, but we like this alternative a lot, especially since we can buy bulk cashew nuts in our city. The results of these experiments:
- We enjoy.
- We invite friends because Italian cuisine is all about sharing.
- We use good products and there is no waste.
Basil and cashew pesto
For the recipe, it’s really very simple. The bravest will make it with a mortar, but otherwise everything in the blender and andiamo Ragazzi! Well okay, I’m exaggerating a little.
Initially mix the garlic, the basil and the cashews and then gradually add the olive oil and the Parmesan until you have the desired texture.
Parmesan can be very salty, no need to add too much salt. Do not forget to taste while your mixing 😉
Buon appetito !