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Pesto genovese with cashew nuts

Posted By Marija Cossi| Comments

A simple recipe for "pesto genovese" and you can use as a super cool spread, too!

Totally simple, yet so delicious, kind of "strong" flavoured, italian style recipe, pesto genovese.

The only difference is that I used soaked cashew nuts instead of pine nuts, that made the pesto more creamy, so you can easily use it not only as a sauce/dip but also as a spread.

Find some ideas below...










  • 200 g cashews, soaked over night
  • 4-6 cloves of garlic
  • 50 g grated Parmiggiano or some other sheep/goat cheese
  • 60-100 g fresh basil
  • cca 130 ml olive oil
  • Himalayan salt
  • a squeeze of lemon juice, if needed, by taste

You need to soak the cashew nuts over night for a creamy pest texture.

Drain the nuts and blend in a food processor to get an even fine mixture.

Gradually, add in the garlic and then the cheese.

Test the taste while in the process of making the pesto and find out what you like best. Reduce or increase some of the ingredients if needed.

Add the fresh basil, at least 60 g to feel the greatness of its flavour, but definitely more for a real pesto genovese!

Gradually, pour in also the olive oil to get a beautiful cremy mixture.

Add a bit of salt and lemon juice by taste.

Best when used immediately, but you can also store it in the fridge for several days.