Basil Pesto

Easy homemade from fresh basil, cashews, garlic and olive oil - just grind in a food processor and you have a delicious, easy and healthy spread

  • AppetizersType
  • Super EasyDifficulty
  • 10 minPrep. Time
  • 10Serving/Unit


Basil, 1 bunch
without stems (leaves only)
Cashews, 250 g
natural (or any other nuts)
Garlic, 2 cloves
Olive oil, 1/2 cup
Atlantic sea salt, 1 flat teaspoon
or regular salt


1. Grind the cashews and garlic in a food processor (pulses) until a coarse mixture is obtained.
2. Add about 1q3 cup of the olive oil. It is best to start with less than half so that you can get the right amount of texture. The more you pour, the thinner it will be.
3. Add the basil leaves and continue with a few more pulses until the basil leaves are well chopped. At this point you need to add the remaining olive oil if you want a thinner texture.
4. Add the salt and give one or two more pulses to mix, then a few more mixes by hand. A perfect homemade pesto comes out - great to spread on bread!
5. Bon appetite (:

Equipment: food processor.

Nutritional Values Serving/Unit 100 Grams
Calories 243 cal 466 cal
Proteins 5 g 10 g
Carbohydrates 8 g 16 g
Fat 22 g 42 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Ohad Orpaz Recipe by Ohad Orpaz
Basil Pesto
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