This Basil Pesto Recipe is an easy five ingredient recipe for basil pesto that comes together in under 10 minutes. Basil cashew pesto that is great on pasta, as a bread topping and so much more. Gluten Free, Quick, Easy, Low Carb.
Fresh and flavorful homemade pesto that is seriously so simple to make you'll never buy the jarred stuff again!
And to be quite honest I've never found a ready made version that we really liked...
Hubby said he didn't care for pine nuts which is what you find in most of the store bought brands.
So making my own pesto with fresh basil and cashews turned out to be the perfect solution.
We also enjoy this Arugula pesto and it's a great way to switch up the flavors in pesto!
HOW TO MAKE HOMEMADE BASIL PESTO
It really starts with making sure you have the freshest ingredients available...
And since you only need a handful you don't want to skimp on those!
Then you just blend it all up in the food processor and you're good to go.
INGREDIENTS FOR BASIL PESTO
- Fresh Basil
- Olive Oil
- Parmesan Cheese
- Raw Cashews
CAN I SWAP OUT THE NUTS
Yes... you can easily swap out the nuts.
Pesto works with a variety of different nuts such as walnuts, almonds or even pine nuts if you're a fan.
And even though we're not a fan of pine nuts they can also be a little pricey. So another reason to try a different nut in pesto!
RECIPE TIPS AND NOTES
Use freshly picked basil if you have it or the freshest you can find at the supermarket...
Fresh basil doesn't store well in the fridge so it's best to make it within a couple days once you have the basil.
Use a good quality parmesan cheese and grate it yourself.
Pesto will keep in a sealed jar in the fridge for up to five days.
OTHER HOMEMADE SAUCES TO TRY...
AND IF YOU TRY THIS RECIPE PLEASE BE SURE TO LET ME KNOW IN THE COMMENTS BELOW…..
I’d love to hear if you make this & how you like it. Plus please be sure to include a star rating.
Until next time-xoxo
Easy Basil Pesto Recipe (Gluten Free, Low Carb)
- 2 cups fresh basil leaves packed tightly
- ⅓ cup raw cashews
- 4 cloves chopped garlic
- ½ cup olive oil
- ½ cup parmesan cheese shredded
- salt & pepper to taste
- Place basil leaves and cashews in food processor and pulse till combined.
- Add chopped garlic and pulse again till incorporated.
- Slowly add in olive oil and continue to pulse
- Add parmesan cheese and pulse again till everything is smooth and incorporated.
- Season with salt & pepper.
- Store in airtight container in fridge for up to 5 days.
Updated-originally posted August 2017