Go Back
Bowls of hummus, basil pesto and fresh tomato salsa with flatbread

Basil Pesto with Cashews or Sunflower Seeds

A budget-friendly basil pesto made on a Sana homogenising screen, with toasted cashews or sunflower seeds in place of pine nuts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 portions (about 200 ml)
Course: Sauces
Ingredients Equipment Method Notes

Ingredients
  

Through the juicer
  • 50 g fresh basil leaves about 2 large bunches, washed and dried well
  • 50 g cashews or sunflower seeds raw, unsalted
  • 1 garlic clove peeled
Stirred in
  • 40 g Parmesan finely grated
  • 100 ml olive oil
  • 1 tsp lemon juice
  • 1 pinch salt

Equipment

  • Sana 707, 727 or 929 juicer with homogenising screen
  • Dry frying pan
  • Bowl
  • Fine grater

Method
 

Toast
  1. Toast the cashews or sunflower seeds in a dry pan over a medium heat for 3 to 5 minutes, until just golden. Let them cool completely.
Juicer
  1. Fit the homogenising screen, with a bowl under the end of the drum and a small container under the juice outlet.
  2. Feed a small handful of basil, then a few nuts or seeds, then the garlic, and keep alternating until everything has gone through.
Finish
  1. Scrape the paste into a bowl with anything from the juice outlet.
  2. Stir in the Parmesan, olive oil, lemon juice and salt. Add a little more oil for a looser sauce.
  3. Use straight away, or cover with a thin layer of oil and refrigerate for up to about 3 days.

Notes

Freeze spare pesto in an ice-cube tray for winter pasta. Contains tree nuts (if using cashews) and dairy.