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Homemade Basil Pesto

Homemade Basil Pesto recipe made with fresh basil leaves, made with extra-virgin olive oil, garlic and cashew nuts.
Prep Time5 mins
Total Time5 mins
Cuisine: Italian
Keyword: Gluten-free, Pesto
Servings: 1 Cup
Author: Swati


  • 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


  • 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. 


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.