Basil Crunchy Pesto

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.

Grate <quantity>1⁄3<unit>cup</unit></quantity> of parmesan cheese. Put it in a mortar and pestle

Peel and crush <quantity>1</quantity> garlic clove, add it to the cheese

Add <quantity>1⁄3<unit>cup</unit></quantity> of olive oil

Add half of the <quantity>1⁄3<unit>cup</unit></quantity> of basil leaves

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

Add <quantity>1⁄3<unit>cup</unit></quantity> of cashew nuts and pound to just break up the nuts

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

Enjoy!

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