Pesto is so in with our newly acquired Italian taste. It’s good on pasta and even on pizza. The usual basil pesto uses pine nuts which is ‘huh?’ to our limited knowledge of nuts here in the Philippines. So I decided to use instead a nut that we are very familiar with which is also tasty and easy to come by: the cashew nut. Use this for your pasta or pizza but I will also use it to drizzle my pumpkin soup with! Andiamo!
Basil Pesto Pinoy Style
Classic basil pesto but with cashews, an ingredient more common and readily available in the Philippines. Enjoy with pasta or drizzle over pizza and soups.
- 1 cup of basil leaves - rough chop
- 2 cloves of garlic - rough chop
- 1 teaspoon of sea salt or more to taste
- ½ cup grated Parmesan or Pecorino Romano cheese
- ½ cup fresh baked cashew nuts
- 1 cup extra virgin olive oil
- ½ teaspoon cumin powder
- ¼ to ½ teaspoon freshly ground black pepper
Place the basil leaves in the work bowl of a food processor or blender.
Add the garlic, sea salt, cumin and process till very finely chopped.
Add the cheese and process to combine well.
Add the cashew nuts and process till finely chopped and incorporated.
With the machine running, carefully pour in the olive oil in a steady stream until the pesto has a spreadable consistency or fluid.
Store pesto in a jar with cover; close tightly and refrigerate.
Serve with pasta or pizza. You can also drizzle it on soups.