Everyday Meals...Homemade Basil and Cashew Pesto Pasta!
Prep time
Total time
A fresh and delicious homemade Basil and Cashew Pesto to add to hot, cooked pasta!! (including gluten free pasta)
Recipe type: Basil and Cashew Pesto
Serves: serves 4
  • 1 cup of fresh basil leaves
  • 2 tablespoons of fresh parsley
  • 1 tablespoon of fresh thyme
  • ¼ teaspoon of minced garlic
  • ¼ cup of pine nuts and cashews
  • ¼ cup of parmesan cheese
  • salt and black cracked pepper
  • ¼ cup of extra virgin olive oil
  1. Wash the basil and dry in the leaves in paper towel
  2. In a frypan, lightly toast the pine nuts and cashews (no need to add oil to the pan, but do watch them as they toast quickly),
  3. Add the pine nuts and cashews to the blender and put on the lid and pulse till the nuts are finely chopped (not too fine),
  4. Add in the basil, parsley, thyme, parmesan, minced garlic, salt and pepper and mix till it start to come together,
  5. While the blender is still going, slowly add the olive oil through the tube on the top of the mixer. Stop when it has all come together,
  6. Boil the pasta and then spoon through the delicious fresh pesto, top with parmesan and enjoy!!
  7. I usually make two batches and store the other in a clean airtight jar with a lid in the fridge. I add a little amount of olive oil on the top to stop it from drying out. Stir well before using the Pesto.
Recipe by Sparkles in the Everyday! at https://www.sparklesintheeveryday.com/2015/07/homemade-basil-cashew-pesto-pasta.html