Can you make pesto with cashew nuts? You bet. This Basil Cashew Pesto is light green and full of flavor; it tastes like the classic!
Salted, Creamy, and Garlic Basil Pesto: What’s Better? With a bushy basil plant in our garden, Alex and I made large batches. But can you make pesto with cashew nuts? A traditional basil pesto uses pine nuts, which can be expensive to source. Cashews are a staple in our pantry, so Alex and I set out to find a taste of a cashew pesto. Spoiler alert: it’s delicious! And it tastes like classic basil pesto. Read on for the recipe!
What is cashew pesto?
Pesto is a sauce originating from Italy. The most popular version of pesto is basil pesto Biscuit pesto (Pesto from the city of Genoa). But the word comes from the Italian word “stomp,” so it can refer to any type of mashed sauce. You’ve probably seen many variations: pepper pesto, kale pesto, etc. The traditional ingredients for basil pesto are:
- pine nuts
- Garlic
- Fresh basil leaves
- parmesan cheese
- olive oil
- Salt
This cashew pesto recipe uses the traditional ingredients above, but substitutes cashews for pine nuts. Pine nuts have a distinct flavor and may be harder to find here in the United States. So Alex and I wanted to create a pesto using pantry ingredients. We always have cashews on hand as a snack, so we wondered if they would work in a pesto. As it turns out, cashews add a creamy body and make for a deliciously filling basil pesto!
Want a vegan version instead?
If you’re mostly plant-based and prefer a vegan version of cashew pesto, you’ve come to the right place! Go for our vegan cashew pesto.
How to make cashew pesto
To make cashew pesto, you will need a food processor, blender, or mortar and pestle. Traditionally, pesto is made with a mortar and pestle, but these days many kitchens don’t have one. A food processor makes the job easier: Using a blender really depends on the size and strength of your blender to blend smoothly. (In this case, a smaller, more powerful blender is better — you’ll end up with about 1 cup of sauce.)
Our cashew pesto has the same ingredients as a classic basil pesto, with one addition: fresh lemon juice! Adding a squeeze of lemon brightens the flavor. You can omit it if you’d like, but we like the complexity it adds.
How to prepare basil pesto:
- Optional: In a dry skillet, toast the cashews for a few minutes, stirring constantly, until fragrant. (This enhances the nutty flavor of cashews.)
- Place the cashews, parmesan and garlic in the bowl of a food processor and puree until finely chopped.
- Add the fresh basil leaves, lemon juice and salt. With the food processor running, add the olive oil in a steady stream until a creamy sauce forms.
Cashew pesto can be stored in the refrigerator for 1 week and frozen for up to several months.
Are you looking for a food processor?
You will need a food processor for this pizza dough recipe! Here’s the one we recommend. You’ll need a full-size food processor to pick up this batch.
How to freeze pesto
If you’re not going to eat all of your cashew pesto in a week, you can just freeze it to save for later! It’s also a great way to use basil if you have a large basil plant. Alex and I make a bunch of pesto at the end of the season and freeze it so we can enjoy the freshness of basil during the winter months!
An easy way to freeze pesto is with ice cube trays! Simply scoop the cashew pesto into the squares in an ice cube tray and freeze. Once it’s sold (after a few hours), take out the cubes and place them in an airtight freezer container.
To thaw the pesto, take a cube out of the freezer and place it in a container: leave it at room temperature or in the fridge until thawed.
A note on growing basil
Growing your own basil? Otherwise we can highly recommend it! All you need is a sunny headland and you can plant it in a pot. Or, if you have space in the garden, you can plant it in full sun! All you have to do is water and harvest it regularly. A pot of fresh basil will revolutionize your summer kitchen! Here’s our tutorial on growing basil: How to Grow Basil.
Related: The 12 best basil recipes
Ways to use basil cashew pesto
If you came here, chances are you already have some great ideas on how to use cashew pesto! But if you want more, here are some of our favorites:
This cashew pesto recipe is…
Vegetarian and gluten free.
The description
Can you make pesto with cashew nuts? You bet. This Basil Cashew Pesto is light green and full of flavor; it tastes like the classic!
- ½ cup raw cashew nuts
- ½ cup grated parmesan cheese
- 2 medium garlic cloves
- 2 cups lightly packed fresh basil
- 1 tbsp fresh lemon juice
- ¼ teaspoon kosher salt
- ½ cup Olive oil, more as needed
- In a small, dry skillet, toast the cashews over medium-high heat, stirring constantly, about 2 to 3 minutes. Put them in a bowl and let them cool down a bit. (This step is optional, but will bring out a stronger flavor in the nuts.)
- In a food processor*, mix the cashews, cheese and peeled garlic. Process for 20 to 30 seconds until finely ground.
- Add basil, lemon juice and kosher salt. Turn on the food processor and gradually pour in the olive oil. After combining, turn off the food processor. Stir in a little more olive oil, if desired, for a lighter texture. Keeps about 1 week in the fridge and several months in the freezer.
Remarks
*You can also do the same method with a mortar and pestle, gradually adding the basil leaves and crushing them against the sides of the mortar.
- Category: sauce
- Method: Mix
- Kitchen: Italian
Keywords: Cashew Pesto, Basil Pesto, Basil Cashew Pesto
