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Basil Crunchy Pesto
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Bruno Barella

Bruno Barella

Basil Crunchy Pesto

10m

Crunchy homemade basil pesto, ideal for sandwiches and salads. Inspired by the traditional pesto from Genoa, but with a local touch of cashew nuts, offering more crunchiness and texture when eaten.

  • Playlist
  • Grate 1⁄3 cup of parmesan cheese. Put it in a mortar and pestle

    Step 0
  • Peel and crush 1 garlic clove, add it to the cheese

    Step 1
  • Add 1⁄3 cup of olive oil

    Step 2
  • Add half of the 1⁄3 cup of basil leaves

    Step 3
  • Season with salt and black pepper to taste. Pound the ingredients until you obtain a paste

    Step 4
  • Add 1⁄3 cup of cashew nuts and pound to just break up the nuts

    Step 5
  • Add the remaining basil leaves and drizzle olive oil to taste. Pound to break up the basil without removing the crunchy texture. The basil crunchy pesto is ready

    Step 6
  • Enjoy!

    Step 7

Yield 6 portions

  • Cashew Nut

    Cashew Nut

    ⅓ cup
  • Parmesan Cheese

    Parmesan Cheese

    ⅓ cup
  • Basil

    Washed Basil

    ⅓ cup
  • Olive Oil

    Olive Oil

    ⅓ cup
  • Garlic

    Garlic

    1 clove
  • Black Pepper

    Black Pepper

    to taste
  • Salt

    Salt

    to taste

Equipment

  • Mortar and Pestle

    Mortar and Pestle

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