Basil Pesto Recipe – Cashew & Garlic Indian-Style Blend

Last Updated on 2 months by Neha Deshmukh

Basil Pesto Recipe – Cashew & Garlic Indian-Style Blend

Hey everyone! I’m so excited to share this basil pesto recipe with you. It’s a little different from the traditional Italian version – we’re giving it an Indian twist with cashews and a touch more garlic. Honestly, once you try it, you won’t go back! I first made this when I was craving something fresh and flavorful to go with my sandwiches, and it’s been a staple ever since.

Why You’ll Love This Recipe

This isn’t your average pesto. It’s vibrant, fragrant, and packed with flavor. The cashews add a lovely creaminess and subtle sweetness that balances the garlic and basil perfectly. Plus, it comes together in just 15 minutes! It’s perfect for a quick weeknight meal or a delightful addition to a weekend spread. You’ll love how versatile it is – seriously, you’ll find yourself adding it to everything.

Ingredients

Here’s what you’ll need to make this amazing cashew and garlic basil pesto:

• 1 cup Basil Leaves (about 30g)
• 1/3 cup Extra Virgin Olive Oil (about 80ml)
• 20 Cashews
• 6 Garlic Cloves
• 1/4 tsp Black Pepper Powder (about 0.5g)
• 1/2 tsp Lemon Juice (about 2.5ml)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this pesto:

• Cashews: These are the star of the show! They give the pesto a beautiful creamy texture and a unique flavor. Using cashews instead of pine nuts (traditionally used in pesto) is a common adaptation in India, and it’s absolutely delicious.
• Regional Variations: Pesto isn’t just an Italian thing! You’ll find variations all over the world. Some use sunflower seeds, walnuts, or even almonds. Feel free to experiment!
• Olive Oil Quality: Good quality extra virgin olive oil makes a huge difference. Look for one with a fruity aroma and a vibrant green color. It really brightens up the flavor. I prefer a mild-flavored olive oil so the basil shines through.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super easy, I promise.

1. First, grab your food processor. Add in the basil leaves, cashews, garlic cloves, black pepper powder, and lemon juice.
2. Pulse everything a few times until it starts to come together into a coarse texture. Don’t overdo it – we want some texture!
3. Now, slowly drizzle in the olive oil while the food processor is running. Keep pulsing and scraping down the sides with a spatula as needed. Add more oil if you want a smoother consistency. Remember, we’re not adding any water!
4. Finally, season with salt to taste. Give it a good mix and… that’s it!

Expert Tips

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

• Don’t have a food processor? You can use a powerful blender, but you might need to add a tiny bit of olive oil to get things moving.
• Taste as you go! Adjust the salt and lemon juice to your liking.
• Fresh is best: Use fresh basil for the most vibrant flavor.

Variations

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

• Vegan Adaptation: Swap the cashew for nutritional yeast for a cheesy flavor.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: If you like a little heat, add a green chili or a pinch of red pepper flakes. My friend, Priya, loves adding a whole green chili – she says it gives it a real kick!
• Festival Adaptations: This pesto is amazing in sandwiches for Janmashtami. It adds so much flavor to the traditional fasting foods.

Serving Suggestions

Okay, this is the fun part! Here are a few ways to enjoy your homemade pesto:

• Spread it on sandwiches and wraps.
• Toss it with pasta.
• Use it as a dip for veggies or crackers.
• Marinate chicken or fish with it.
• Drizzle it over roasted vegetables.
• Add a spoonful to your scrambled eggs.

Storage Instructions

Leftover pesto? Lucky you!

• Refrigerate: Store in an airtight container in the refrigerator for up to 5 days.
• Freeze: For longer storage, freeze it in ice cube trays. Once frozen, transfer the pesto cubes to a freezer bag. This way, you can easily grab a cube or two whenever you need it. It will keep for up to 3 months.

FAQs

Got questions? I’ve got answers!

• What is the best way to store homemade pesto? An airtight container in the fridge is great for short-term storage. Freezing in ice cube trays is perfect for longer-term use.
• Can I use other nuts instead of cashews? Absolutely! Pine nuts, walnuts, or almonds would all work well.
• How can I adjust the garlic flavor in this pesto? Start with 6 cloves and taste. Add more if you want a stronger garlic flavor.
• What dishes pair well with this Indian-style pesto? It’s amazing with pasta, sandwiches, grilled chicken, roasted vegetables, and even Indian snacks like samosas!
• Is it necessary to use extra virgin olive oil? While not essential, it really does make a difference in the flavor. If you don’t have it, you can use regular olive oil, but the flavor won’t be quite as vibrant.

Enjoy making (and eating!) this delicious basil pesto. Let me know what you think in the comments below!