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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