green pesto thumbnail

Green Pesto with Cashews

This pesto keeps well in the fridge for about 1-2 weeks.
Course Main Course
Cuisine Italian, Mediterranean
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 People


  • 1 cup Basil Leaves
  • 70g / 2/3 cup Cashew Nuts (raw, not salted or roasted)
  • 30g / 1/4 cup Parmigiano-Reggiano
  • 30g / 1/4 cup Pecorino Romano
  • 1/2 - 1 Garlic Clove
  • 120ml / 1 cup Olive Oil
  • salt
  • Black Pepper


  1. Put the basil leaves with the cashew nuts into the blender and blend on high speed until they're cut to little pieces.
    one cup of basil
  2. Grate the Parmigiano-Reggiano and Pecorino Romano.
  3. Add 1/2 of the garlic clove, the Parmigiano-Reggiano and the Pecorino Romano into the blender and mix until everything is combined.
    all ingredients in blender
  4. Keep the blender running and slowly drizzle the olive oil into the mixture until the pesto has a creamy consistency. Add a good amount of salt and black pepper and blend again.
  5. Taste your pesto. At this point you can add more basil, cashews, cheese and garlic according to your taste. The pesto should have a well-balanced taste. Drizzle in more olive oil if the pesto becomes too dry.
    green pesto in glass

Recipe Notes