Deep Basil Pesto (Cashew–Almond, Pecorino, Low-Oil, No Lemon)

Name: Deep Basil Pesto (Cashew–Almond, Pecorino, Low-Oil, No Lemon)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Makes about 1 cup (8–10 servings as a condiment)
Cuisine: Italian-inspired
Ingredients: 4 oz basil leaves (about 4 packed cups), washed and very well dried; 1/3 cup almonds, toasted; 1/3 cup cashews, toasted; 1–2 garlic cloves (start with 1); 1/2 tsp kosher salt, plus to taste; 1/3 cup finely grated Pecorino Romano; 3 Tbsp olive oil (up to 5 Tbsp for a silkier pesto); 3–6 Tbsp ice-cold water, as needed; 1/4 tsp freshly ground black pepper, plus to taste; Pinch chili flakes or smoked paprika (optional)

Judah Newman·15 min·Makes about 1 cup (8–10 servings as a condiment)

A rich, earthy basil pesto built for depth without relying on lots of olive oil or any lemon. Toasted almonds and cashews give it a warm, nutty backbone, while Pecorino Romano adds savory punch and body. Ice-cold water is the trick: it loosens the pesto to a glossy, spoonable texture without diluting flavor. Perfect for tossing with hot pasta, spreading on sandwiches, or spooning over roasted vegetables and grilled proteins.

sauce
pesto
no lemon
low oil
make-ahead

15 min total · 10 min prep · 5 min cook

90 kcal · 2g protein · 2g carbs · 8g fat total

Food processor · Skillet

Ingredients

•4 oz basil leaves (about 4 packed cups), washed and very well dried
•1/3 cup almonds, toasted
•1/3 cup cashews, toasted
•1–2 garlic cloves (start with 1)
•1/2 tsp kosher salt, plus to taste
•1/3 cup finely grated Pecorino Romano
•3 Tbsp olive oil (up to 5 Tbsp for a silkier pesto)
•3–6 Tbsp ice-cold water, as needed
•1/4 tsp freshly ground black pepper, plus to taste
•Pinch chili flakes or smoked paprika (optional)

Instructions

Toast the nuts

Warm a dry skillet over medium heat. Add the almonds and cashews and toast, stirring often, until fragrant and a shade darker. You’re looking for a warm, bakery-nut aroma and light golden edges, not deep browning.

Slide the nuts onto a plate to cool for 5 minutes (cooling prevents the pesto from tasting “cooked” and keeps the color brighter).

Build the pesto

In a food processor, add the toasted nuts, garlic, and salt. Pulse until you have a fine, sandy crumb—stop before it turns into nut butter.

Add the basil and Pecorino. Pulse just until the basil is chopped and the mixture turns an even deep green. If the bowl feels warm, pause for a minute; heat dulls the color and flavor.

With the machine running, drizzle in the olive oil. Then drizzle in ice-cold water 1 Tbsp at a time until the pesto is thick, glossy, and spoonable (it should slowly slump off a spoon rather than sit in a stiff mound).

Add black pepper and (if using) a tiny pinch of chili flakes or smoked paprika. Taste and adjust salt carefully—Pecorino adds salinity.

Use it

For pasta: toss 3–4 Tbsp pesto with hot pasta plus a splash of pasta water until it coats and looks shiny.

Tip: If the garlic feels sharp, add 1–2 Tbsp more cold water and pulse once—this rounds the bite without adding more oil.

Notes

Texture control: use less water for a thick spread, more for a pasta-ready pesto. Storage: press plastic wrap directly onto the surface and refrigerate up to 4 days; freeze in ice-cube trays for up to 3 months. If it darkens slightly on top, scrape off the surface layer or stir well—flavor is still good. Substitutions: walnuts or pine nuts work 1:1 for either nut; Parmesan can replace Pecorino for a milder, less salty pesto.

Ingredients

•4 oz basil leaves (about 4 packed cups), washed and very well dried

•1/3 cup almonds, toasted

•1/3 cup cashews, toasted

•1–2 garlic cloves (start with 1)

•1/2 tsp kosher salt, plus to taste

•1/3 cup finely grated Pecorino Romano

•3 Tbsp olive oil (up to 5 Tbsp for a silkier pesto)

•3–6 Tbsp ice-cold water, as needed

•1/4 tsp freshly ground black pepper, plus to taste

•Pinch chili flakes or smoked paprika (optional)