This basil cashew pesto is bright green and full of flavor! It tastes just like the classic and is more budget friendly.
What could be better than savory, creamy, garlicky basil pesto? With easy access to a bushy basil plant in my garden, I like whipping up big batches of the stuff, but I’m not always following the classic recipe. But can you make pesto using cashews?
A traditional basil pesto uses pine nuts, which can be expensive to buy. Cashews are a pantry staple already in my house, so the idea of making pesto using cashews happened on a whim. Turns out it’s delicious, and tastes just like the classic basil pesto!
Ingredients in cashew pesto
Pesto is a sauce that originates from Italy. The most famous version of pesto is basil pesto or pesto alla genovese, or pesto that originates from the city of Genoa. But the word comes from the Italian word “pounded,” so it can refer to any type of pounded sauce.
You’ve probably seen lots of variations before, like red pepper pesto, kale pesto, and so forth. The traditional ingredients in basil pesto are:
- Fresh basil leaves
- Parmesan cheese
- Nuts
- Garlic
- Olive oil
- Salt
A classic pesto uses pine nuts, but this cashew pesto recipe substitutes cashews for the pine nuts. Pine nuts have a distinct flavor and can be harder to find here in the US: not to mention more expensive. Cashews are the next best thing: they add a creamy body and make for a delightfully satisfying basil pesto!
My cashew pesto also uses fresh lemon juice! Adding a squeeze of lemon brightens the flavor. You could omit this if desired, but I like the complexity it adds: and it helps to keep the color green.
Make it vegan
If you eat mainly plant-based and prefer a vegan version of cashew pesto, I’ve got your back! Steal my recipe for a vegan cashew pesto.
How to make cashew pesto
To make cashew pesto, you’ll need a food processor, blender, or mortar and pestle. Traditionally, pesto is made with a mortar and pestle, but many kitchens these days don’t have one.
A food processor makes it the easiest work. Using a blender really depends on the size and strength of your blender to get it to blend smoothly. (In this case, a smaller, mightier blender is better.) You’ll end up with about 1 cup of sauce. Here’s how to make basil pesto:
- In a dry skillet, toast the cashews for a few minutes, stirring constantly, until fragrant. (This elevates the nutty flavor of the cashews.)
- To the bowl of a food processor, add the cashews, Parmesan cheese, and garlic and process 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.
You can store the cashew pesto for 1 week in the refrigerator and up to several months frozen.
How to freeze pesto
If you’re not going to eat all your cashew pesto within 1 week, you can easily freeze it to save for later! This is also a great way to use up basil if you have a large basil plant. I make a bunch of pesto at the end of the season and freeze it. That way, I can enjoy the freshness of basil in the winter months!
An easy way to freeze pesto is in ice cube trays. Pour the cashew pesto into the squares of an ice cube tray and freeze it. Once it’s solid (after a few hours), pop out the cubes and place them in a sealed freezer-safe container.
To defrost the pesto, remove a cube from the freezer and place it in a container. Let it stand at room temperature or in the refrigerator until thawed.
A note on growing basil
Do you grow your own basil? If not, I highly recommend it! All you need is a sunny ledge, and you can plant it in a pot. Or, if you have garden space, you can plant it in full sun! All you need to do is water and harvest it regularly. A pot of fresh basil will revolutionize your summer cooking!
Related: 12 Best Basil Recipes
Using basil cashew pesto
If you’ve ended up here, it’s likely you already have some great ideas on how to use cashew pesto! But if you’re looking for more, here are some of my favorites:
Dietary notes
This cashew pesto recipe is vegetarian and gluten-free.
Cashew Pesto with Basil
Can you make pesto with cashews? You bet. This basil cashew pesto is bright green and full of flavor. It tastes just like the classic!
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 heaping cup (18 tablespoons) 1x
- Category: Sauce
- Method: Blended
- Cuisine: Italian
- ½ cup raw cashews
- ½ cup grated Parmesan cheese
- 2 medium garlic cloves
- 2 cups loosely packed fresh basil
- 1 tablespoon fresh lemon juice
- ¼ teaspoon kosher salt
- ½ cup olive oil, plus additional as needed
- In a small dry skillet, toast the cashews over medium high heat, stirring constantly, for about 2 to 3 minutes.
- Remove them to a bowl and allow them to cool slightly. (This step is optional, but brings out a more robust flavor in the nuts.)
- In a food processor*, combine the cashews, cheese, and peeled garlic. Process until finely ground, 20 to 30 seconds.
- Add the basil, lemon juice and kosher salt. Turn on the food processor and gradually pour in the olive oil.
- Once combined, turn off the food processor. Blend in a bit more olive oil if desired, to achieve a looser texture.
- Pesto stores for about 1 week in the refrigerator. To keep it from browning, add a thin layer of olive oil to the top of the pesto. It also freezes for up to 3 months.
Notes
*You also can do the same method using a mortar and pestle, adding the basil leaves gradually and crushing them against the sides of the mortar.
