Cashew nut Pesto

Ingredients (for 8 servings):

  • 2 bundles fresh basil leaves
  • half a cup of cashew nuts
  • 10 walnut halves
  • 6 big cloves of garlic
  • 50 gram of parmiggiano or grana cheese
  • 0.1 l olive oil
  • half a teaspoon salt


The amount of basil leaves depends on the quality you buy. You can make pesto only if you find really fresh basil with unblemished leaves. You do not cook pesto. That's why it is very important that your basil leaves are free of pests. If your basil is not so great, you might want to buy an extra bundle to make this amount of pesto. Wash the leaves and put the good ones only into a blender. Add the nuts, the garlic, the cheese, the salt and the oil and blend everything together until you have a green, creamy paste.

You can keep pesto in the fridge for about 2 weeks. Fill the cream in a container and cover it with olive oil.

When you cook the pasta for your pesto, take 4 table spoons of pasta water and mix it with the pesto obtaining a smooth cream. By doing this you can mix the pesto easier with the cooked pasta. Serve with lots of grated parmiggiano or grana cheese.

Both my cook books 'Kornelia's Kitchen' & 'Kornelia's Kitchen 2'
have won the prestigious Gourmand World Cookbook Awards for India.

'Kornelia's Kitchen'

Kornelia's Kitchen 2

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