Cashew Basil Pesto Rezept

This unbelievably creamy and flavorful cashew basil pesto is ready in just 5 minutes! Made with roasted salted cashews (or unsalted – adjust salt accordingly!), fresh basil, garlic, and Parmesan, it's incredibly versatile. Slather it on pasta, chicken, fish, or your favorite crackers and crostini for an instant flavor boost. This simple recipe is perfect for a quick weeknight meal or an impressive appetizer.

Vorbereitung 5 Min.

Kochzeit 5 Min.

Kalorien 264.4 kcal

Eiweiß 10g

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Zutaten für Cashew Basil Pesto

Fresh Basil Leaf
Garlic Cloves
1 cup roasted salted cashews (or 1 1/4 cups unsalted)
Parmesan Cheese
1/4 cup extra virgin olive oil

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Zubereitung von Cashew Basil Pesto

Combine 1 cup roasted salted cashews (or 1 1/4 cups unsalted), 2 cups packed fresh basil leaves, 2 cloves garlic, and 1/2 cup grated Parmesan cheese in a food processor.
Process until finely chopped.
With the food processor running, slowly drizzle in 1/4 cup extra virgin olive oil until a smooth paste forms.
Season generously with salt and freshly ground black pepper to taste. Add more olive oil if needed to reach desired consistency.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

Fat

24g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Lunch Main Dish / Dinner European Italian Mediterranean American Healthy Vegetarian Gluten Free Summer Recipes 30 Minutes Or Less

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Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Cashew Basil Pesto?

Cashew Basil Pesto dauert insgesamt etwa 10 Minuten – ungefähr 5 Minuten Vorbereitung und 5 Minuten Kochzeit.

Wie viele Kalorien hat Cashew Basil Pesto?

Cashew Basil Pesto hat etwa 264.4 Kalorien pro Portion, mit ungefähr 10 g Eiweiß, 1 g Kohlenhydraten und 39 g Fett.

Welche Zutaten brauche ich für Cashew Basil Pesto?

Die wichtigsten Zutaten für Cashew Basil Pesto sind Fresh Basil Leaf, Garlic Cloves, Cashews, Parmesan Cheese, Olive Oil. Die vollständige Liste mit Mengenangaben findest du oben.