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Homemade Basil Pesto

Swati
Homemade Basil Pesto recipe made with fresh basil leaves, made with extra-virgin olive oil, garlic and cashew nuts.
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Prep Time 5 minutes
Total Time 5 minutes
Cuisine Italian
Servings 1 Cup

Ingredients
  

  • 1 Cup Fresh Basil Leaves
  • Cup Cashew Nuts
  • 1/2 Cup Extra Virgin Olive Oil
  • 2-3 Garlic Cloves
  • 1 Green Chillies or 1/2 tsp Chilli flakes(optional)
  • 2-3 Tbsp Parmesan Cheese
  • Salt as per taste

Instructions
 

  • Add basil leaves, green chilli, garlic cloves, parmesan cheese and cashew nuts in a chopper or food processor and blend the ingredients. Keep the texture as required. I like to coarse pesto.
  • Add olive oil and blend for few more seconds, add salt as per taste. 
  • Store pesto in an air-tight container.  Stores well for a week or up to 10 days in the refrigerator. It can also be frozen for few more day. Freeze in ice-cubes and then transfer to the ziplock bag bags. USe as required in soups, pasta or pizza and salads. 

Notes

I added one green chilli for the spice factor. We Indians love some spice factor in our chutneys, dips or spreads. You can leave that or add some chilli flakes.
Keyword Gluten-free, Pesto
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