Pesto with cashews and dried basil

4 servings

30 minutes

Cashew and dried basil pesto is a modern interpretation of the classic Italian sauce traditionally made with pine nuts and fresh basil. This version has a velvety texture thanks to roasted cashews, while dried basil adds a rich, deep aroma. Garlic adds a hint of spiciness, white balsamic vinegar provides a subtle tang, and olive oil brings all the ingredients together in harmony. Pesto is perfect for pasta, risotto, toast, and even salad dressings, turning every dish into a gastronomic delight.

Energy value per serving

• Calories: 617.5
• Proteins: 9.8g
• Fats: 53.7g
• Carbohydrates: 25.8g

Ingredients

• Olive oil: 137 ml
• Roasted cashews: 9 tbsp
• Garlic: 1 clove
• Dried basil: 5 tbsp
• White balsamic vinegar: 3 tbsp

Cooking steps

1. Prepare all the ingredients.

   Required ingredients:

   • Olive oil: 137 ml
   • Roasted cashews: 9 tablespoons
   • Garlic: 1 clove
   • Dried basil: 5 tablespoon
   • White balsamic vinegar: 3 tablespoons

2. Put all the ingredients in the blender.

   Required ingredients:

   • Olive oil: 137 ml
   • Roasted cashews: 9 tablespoons
   • Garlic: 1 clove
   • Dried basil: 5 tablespoon
   • White balsamic vinegar: 3 tablespoons

3. Grind to a homogeneous mass.

   Required ingredients:

   • Olive oil: 137 ml
   • Roasted cashews: 9 tablespoons
   • Garlic: 1 clove
   • Dried basil: 5 tablespoon
   • White balsamic vinegar: 3 tablespoons