Description
A simple and delicious homemade basil pesto made with fresh basil, pine nuts, cashews, and Parmigiano Reggiano. Perfect for pasta, sandwiches, or as a dip.
Ingredients
- For the Pesto:
- ⅔ cup olive oil (or more as needed)
- 2 tsp lemon juice
- ¼ cup raw pine nuts
- ¼ cup raw cashews
- 2 cups packed basil leaves
- 3 garlic cloves
- ½ tsp kosher salt
- Black pepper, to taste
- ¼ cup Parmigiano Reggiano (optional)
Instructions
- Toast the Pine Nuts and Cashews: Add pine nuts and cashews to a skillet over medium-low heat. Toss gently for 5 minutes until lightly toasted. Transfer them to your food processor or blender.
- Blend the Pesto: Add olive oil, lemon juice, basil leaves, garlic, salt, pepper, and Parmigiano Reggiano (if using).
- Food Processor: Pulse until mixed and smooth.
- Blender: Slowly turn the speed to high, using the tamper to push the ingredients into the blades until smooth and creamy.
- Serve: Pour the pesto into a bowl and enjoy, or add it to your favorite recipes!
Notes
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- Prep Time: 15 minutes
- Cook Time: undefined
- Category: Condiment
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 0g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
