Cashew Pesto A Creative Delicious Twist

Cashew Pesto was the first time I used a mortar and pestle to make a pesto recipe. WHAT A DIFFERENCE!

The essential oils of the basil leaves filled the air and crushing the cashew nuts and the garlic into the pulp of the leaves just seemed to meld the flavors of this creation together into a creamy texture you just can't get by chopping the basil by hand and certainly not from a food processor.

However, if you prefer using a food processor to make your cashew pesto, try the technique used in the Genovese Pesto by clicking HERE to getting it pretty darn close!

As I learn more and more about the traditions of this Ambrosia of the Gods I realize that the traditions of Italian Pasta Recipes and the way they were prepared are the very essence of why they tasted and taste so delicious.

This Italian pasta sauce has so many variations. Some don't even include the use of nuts. Such as:

PESTO CALABRESE
or
ARTICHOKE PESTO

But if you are using nuts the sky is the limit as you can see on the Pesto recipe page on this site. Walnut pesto a traditional pesto used in Argentina, Almond pesto and of course this Pesto made with Cashew nuts.

Cashew Pesto Ingredients:

15-20 Fresh Basil Leaves
cup of Unsalted, Raw Cashews
2 cloves of Garlic
cup of Freshly Grated Pecorino Cheese
cup of Freshly Grated Parmigiano Cheese
Salt
Olive Oil

You have to judge what consistency you like your pesto recipe so add as little or as much Olive Oil as you like. I used about a cup.

Preparation:

Yes it does take a little bit of elbow grease. It's worth it though. I promise!

Putting the leaves into the mortar (bowl), twist and pound the pestle into the leaves to pulverize the leaves into a pulp. Then toss in the Cashew nuts.

Just a little more elbow grease. Crush and pulverize the Cashew nuts to a creamy consistency. You will see it become buttery before your eyes. Then toss in the Garlic and crush that as well.

I use a blend of both Pecorino and Parmigiano cheeses as you would for a traditional Northern Italian pesto is made. The balance of the salty, stronger flavor of Pecorino and the creamy, subtlety of the Parmigiano are magic.

NO MORE ELBOW GREASE. Wheeeeww. Just mix the cheeses in and then drizzle with a great (not just good) quality Olive Oil to the consistence you want your pesto recipe.

Cashew Pesto should be creamy but firm. It is ultimately an herb sauce so find a happy balance in texture.

For a unique Italian pasta sauce that has sweet, tangy, salty flavors try a Southern Italian Pesto made with capers, golden raisins, and anchovies. All my favorites!