Basil pesto is super versatile and can be used as a dip, a spread on your sandwiches and as a simple pasta sauce. Usually, for basil pesto you’d use toasted pine nuts. However, these can be expensive and aren’t always on hand in the pantry. The cashews used in this recipe add a wholesome and soft salty flavour and the leftovers can be re-purposed as an on-the-go snack.

Equipment needed

For this recipe, you’ll need a chef’s knife, measuring cups, food processor and a storage container.


1 bunch of basil

1/4 cup roasted and salted cashew nuts

4 Garlic cloves (skin removed)

1/4 cup grated Parmesan cheese

1/2 cup extra virgin olive oil

Salt and pepper to season.


Step 1: Chop the tips off the basil stalks and discard. Add to your food processor.

Step 2:  Add all of your other ingredients to the food processor and blend until the mixture resembles a paste.

Step 4: Taste a little bit and add some salt and pepper to taste, if you think it’s needed.

Step 5: Store in an airtight container in your fridge for up to a week. Use the basil pesto on sandwiches, in salads, or as a sauce for pasta.

BasicsDrew Hipwood