Basil Pesto Recipe – Cashew & Parmesan Indian-Style Blend

Last Updated on 4 months by Neha Deshmukh

Basil Pesto Recipe – Cashew & Parmesan Indian-Style Blend

Hey everyone! I’m so excited to share this basil pesto recipe with you. It’s a little twist on the classic, incorporating cashews for a wonderfully creamy texture and a subtle Indian-inspired flavour. I first started making this when I was craving something fresh and vibrant to brighten up a simple pasta dish, and it’s been a staple ever since! It’s seriously quick to whip up – perfect for busy weeknights.

Why You’ll Love This Recipe

This pesto isn’t your average pesto. It’s bursting with fresh basil flavour, but the addition of cashews gives it a unique richness you won’t find anywhere else. Plus, it comes together in just 5 minutes! It’s incredibly versatile – slather it on sandwiches, toss it with pasta, or use it as a marinade for chicken or fish. Honestly, once you try it, you’ll be adding it to everything.

Ingredients

Here’s what you’ll need to make this delicious cashew and parmesan basil pesto:

• 3 packed cups basil leaves
• 1/3 cup grated parmesan cheese (optional)
• 1/4 cup raw unsalted cashew nuts
• 1-2 garlic flakes
• 1 tsp freshly cracked black pepper
• 1/3 cup olive oil
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Cashew Use: I love using cashews in this pesto because they create such a beautifully creamy texture. They’re a fantastic alternative to pine nuts, which can be quite expensive. Plus, they add a subtle sweetness that complements the basil perfectly.
• Parmesan Cheese: The parmesan adds a lovely salty, umami flavour. But don’t worry if you’re vegan! You can easily leave it out or substitute with nutritional yeast for a similar cheesy taste.
• Olive Oil: Quality matters here! A good extra virgin olive oil will give your pesto a richer, more flavourful taste. I usually go for a fruity, slightly peppery olive oil.
• Basil: Freshness is key with basil. Look for bright green leaves with no signs of wilting or bruising. The more fragrant the basil, the more flavourful your pesto will be.

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously simple.

1. First, give those basil leaves a thorough wash and gently remove them from the stalks. We want nice, clean basil for the best flavour.
2. If you’re using a block of parmesan, now’s the time to grate about 1/3 cup.
3. Now, into your food processor go the basil leaves, grated parmesan (if using), cashews, garlic, black pepper, and olive oil.
4. Pulse the mixture a few times, then let the food processor run continuously until it reaches a creamy, yet slightly textured consistency. You don’t want it completely smooth – a little texture is nice!
5. Add salt to taste and blend again to make sure it’s all mixed through.
6. If the pesto is too thick, add a little more olive oil, one tablespoon at a time, blending until you reach your desired consistency.
7. Finally, transfer your gorgeous green pesto to an airtight container. If you’re not using it right away, pop it in the fridge.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t over-process the pesto! You want some texture, not a completely smooth paste.
• Taste as you go! Adjust the salt and pepper to your liking.
• If your cashews aren’t super fresh, you can lightly toast them in a dry pan for a few minutes to enhance their flavour.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Pesto Adaptation: Simply omit the parmesan cheese or substitute with 2-3 tablespoons of nutritional yeast.
• Gluten-Free Considerations: This recipe is naturally gluten-free, but always double-check the labels of your ingredients to be sure.
• Spice Level: My friend loves adding a small green chili (serrano or jalapeño) to the food processor for a little kick!
• Regional Variations: In some parts of India, people like to use curry leaves alongside basil for a unique flavour profile. Try adding a handful of curry leaves to the mix – it’s delicious!

Serving Suggestions

Okay, now for the fun part – eating! Here are a few of my favourite ways to enjoy this pesto:

• Tossed with pasta (obviously!)
• Spread on sandwiches or wraps
• Used as a marinade for chicken, fish, or tofu
• Drizzled over roasted vegetables
• Mixed into scrambled eggs

Storage Instructions

This pesto will keep in the fridge for up to 5 days. To keep it fresh, drizzle a thin layer of olive oil over the top before sealing the container. You can also freeze it in ice cube trays for longer storage – just pop out a cube or two when you need it!

FAQs

Got questions? I’ve got answers!

• Can I make pesto ahead of time and freeze it? Absolutely! Freezing is a great way to preserve pesto. Just portion it into ice cube trays and freeze. Once frozen, transfer the cubes to a freezer bag.
• What is the best type of basil to use for pesto? Sweet basil is the classic choice, but you can also use Thai basil for a slightly different flavour.
• Can I use pine nuts instead of cashews? Yes, you can! Pine nuts are the traditional nut used in pesto. Use about 1/4 cup of pine nuts in place of the cashews.
• How can I adjust the pesto’s consistency? Add more olive oil for a thinner pesto, or more cashews for a thicker one.
• What are some traditional Indian dishes that pair well with pesto? Surprisingly, pesto works beautifully with dishes like dhokla (steamed savoury cake) or even as a spread for naan bread!