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5 from 2 votes

Incredible Basil Pesto Recipe

The perfect basil pesto recipe for summertime. You will be the star of the show when you add the pesto to vegetables, chicken, pork or seafood. Just delicious.
Prep Time5 mins
Cook Time2 mins
Total Time7 mins
Course: Topping
Cuisine: French
Servings: 8
Calories: 179kcal
Author: Scott G


  • 2 Cups Basil Leaves loosely packed with stems removed
  • 3 Cloves Roasted Garlic
  • 1 Clove Raw Garlic or less if you don't like the flavor of raw garlic
  • ¼ Cup Cashews
  • ½ Cup Olive Oil
  • 1 TBSP Shallots minced
  • 2 TBSP Fresh Lemon or more to your taste
  • ½ Cup Parmesan finely grated
  • 1 Pinch Kosher Salt & Fresh Cracked Pepper to taste


  • Add all the ingredients except the Parmesan into a food processor or immersion blender container. Process until the desired consistency has been achieved.
  • Remove the basil pesto from the container and mix in the Parmesan cheese.
  • Taste and adjust seasonings.
  • Enjoy!


If your pesto is too thick after you add the parmesan cheese, just add in some more olive oil. The consistency will thin out a bit. Conversely, if it is too thin, add in more parmesan and it will thicken quickly.
We love garlic here, but I find that raw garlic can really overpower a dish. The purpose of pesto is to enhance a dish, not overtake the entire thing... which is why I use roasted garlic. The shallots and reduced raw garlic make this basil pesto recipe really delightful.
I have an ice cube tray that is used for pesto. Any extra that I have goes into the tray and gets frozen. Once it is frozen through, remove from the ice cube tray and add to a freezer bag. Now you have pesto ready for whenever you might need it!


Calories: 179kcal