Pin I attempted a pesto made with cashew nuts for the first time many moons ago because TH realised (rather, announced) one day that he’s allergic to pine nuts. He disliked the flavour the few times we’ve had it as a garnish at Middle Eastern restaurants but even in the hidden form in basil pesto, he was like.. erm no! We always have cashew nuts at home so I thought, well, cashew nuts are creamy and can give some texture to the pesto too, so why not. It was pesto nirvana right there, for us anyway. And this cashew basil pesto comes together in 5 minutes! Pin The beauty of basil pesto is that you can adjust ingredients to your hearts content and also keep some crunch and texture in or make it creamy smooth. We like it somewhere in the middle. Mostly creamy but with a bite here and there. Pin You’ll need some Italian basil leaves to get this cashew basil pesto going, obviously. The next most important ingredient would be parmesan cheese. I used to buy the grated variety in pouches but have since moved to parmesan cheese blocks which I grate as and when I need some cheesy goodness in my basil pesto or as a topping for baked pasta dishes. I am telling you, blocks of cheese are the way to go. Pin If you prefer to keep things authentic and genuine, then check out this basic basil pesto recipe. You can also use walnuts in basil pesto. PS: I clicked on this walnut basil pesto post just now and feel all kinds of nostalgic for my gorgeous balcony garden from the previous apartment. Sniff. So what’s YOUR favourite basil pesto recipe?
