Cashew Pesto Recipe

 
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Cashew Pesto
  • Chef: Saulo Bacchilega, Executive Chef, Park Hyatt Goa
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

The popular Italian condiment gets an Indian makeover with curry leaves and cashews blending together to create a relishing treat. Toss your pastas with it for a desi twist.

Ingredients of Cashew Pesto

  • 50 gm curry leaves
  • 2 garlic cloves
  • 1 Tbsp cashew nut
  • 150 ml olive oil
  • 2 Tbsp Parmigiano Reggiano
  • 2 Tbsp Pecorino cheese
  • 1 tsp sea salt

How to Make Cashew Pesto

  • 1.1. Start by pounding the garlic and salt in the mortar with a wooden pestle, until you get a smooth paste.
  • 2.2. Add the curry leaves, a handful at a time, and keep grinding using a circular motion until each batch of the leaves is incorporated. Make sure you are not too rough with the curry leaves; it's important to preserve the essential oils.
  • 3.3. Add the cashew nut and grind some more.
  • 4.4. Add the cheeses and mix well.
  • 5.5. Add the oil, little by little, until the pesto has the right consistency. Try this with spaghetti, linguine or fusilli.

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