This Basil Cashew Pesto tastes like traditional pesto, swapping expensive pine nuts for readily available cashews. It is budget-friendly and made in just a few minutes.
Pesto usually calls for pine nuts, but they can be pricey, and I rarely use them in recipes. After letting one too many half-used bags of pine nuts collect dust in my pantry, I figured there had to be a better way.
That's when I swapped them out for cashews - something I always seem to have around! The cashews add that same creamy texture and nutty flavor, so you'd never guess it's different from the classic pesto!
Cashew Pesto Ingredients
The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
Basil: Look for bright green, fragrant leaves without brown spots or wilting. Fresh basil leaves are essential for an excellent pesto flavor. If you're feeling adventurous, you can substitute spinach, kale, carrot tops, or parsley, but be aware that this will significantly change the taste profile.
Cashews: For the best flavor and texture, use unsalted, raw cashews. Walnuts or almonds make good alternatives.
Garlic: Fresh garlic cloves add a punch of flavor. Adjust the amount to your taste preferences. Pre-minced garlic can work in a pinch, but fresh is always best for optimal flavor.
Parmesan: Freshly grated Parmesan will give you the best taste and texture, as pre-grated cheese often contains anti-caking agents that can affect the pesto's consistency. For a dairy-free pesto, try using a few tablespoons of nutritional yeast instead of Parmesan.
Olive Oil: Choose a high-quality extra virgin olive oil. It forms the base of your pesto and contributes significantly to the overall flavor. A mild, fruity olive oil works well without overpowering the other ingredients.
Steps to Make Homemade Basil Pesto
Toast the Nuts
- Toasting cashews brings out their natural oils and enhances their flavor.
- Toast them in a medium skillet over medium heat or on a baking sheet in a 350°F (177°C) oven.
- Keep a close eye on them - they can burn quickly. When you start to smell their nutty aroma, and they turn a light golden color, you'll know they are ready.
Pulse the Ingredients
- Add the cooled nuts and the remaining ingredients (except the olive oil) to your food processor or high-power blender.
- Use the pulse function on your food processor for better control to achieve your desired texture - whether you prefer a chunkier pesto or a smooth paste.
- Pulse the food processor just a few times before adding the oil.
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Drizzle in Olive Oil
- Drizzling the oil slowly into the processor while the motor emulsifies the pesto, creating a smooth and cohesive sauce.
- If your pesto seems too thick, add bit more oil until it reaches your desired consistency.
- Give the pesto a taste. You can add a little more salt if desired.
Pro Tip: To keep your basil cashew pesto vibrant green, add a small ice cube or a squeeze of lemon juice while blending. This helps prevent oxidation and maintains that fresh basil color.
Ways to Use Pesto
Pesto is incredibly versatile! Here are some of my favorite ways to use it.
- Make a simple pesto sauce for your favorite pasta, like this simple lemon pesto pasta, or a heartier salmon pesto pasta.
- Spread it on sandwiches or wraps as a zesty alternative to mayo.
- Use it as a dip for fresh vegetables or a toasted baguette at your next gathering.
- Dollop it onto grilled chicken or fish.
- Mix it into butter, then spread on bread, steak, and more.
- Drizzle it over roasted vegetables.
- Mix it into scrambled eggs or omelets for a savory breakfast twist.
- Make a basil buttermilk salad dressing for your favorite chopped salad.
- Spread it on pizza dough before adding toppings for a pesto pizza.
- Swirl it into mashed potatoes or risotto.
- If you've got just a little leftover pesto, use it in this One Pot Pasta recipe.
How to Store Pesto with Cashews
Transfer leftover basil cashew pesto to an airtight container, and pour a thin layer of olive oil on top to prevent oxidation and maintain its vibrant green color. Store in the refrigerator for up to one week.
You can also freeze pesto! For convenient portioning, spoon the pesto into ice cube trays, freeze until solid, then transfer the cubes to a freezer bag. This way, you can quickly thaw small amounts as needed for up to 3 months.
Recipe FAQs
For vegan pesto, replace the Parmesan cheese with 2-3 tablespoons of nutritional yeast or ¼ cup vegan Parmesan, or just leave the cheese out entirely.
Pesto can become paste-like if it is over-processed or too little liquid is used. Try adding more olive oil or a splash of water while pulsing briefly to achieve a smoother, sauce-like consistency.
While blanching can help retain basil's bright green color, it also mutes the flavor. I recommend blending the pesto ingredients with an ice cube rather than blanching the basil.
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Recipe
Basil Pesto with Cashews
Recipe by:Ingredients
- ½ cup (65 grams) cashews
- 2 cups (72 grams) packed basil leaves 2 ounces
- ¾ cup (75 grams) freshly grated Parmesan
- 2 tablespoons (30 ml) lemon juice
- 3 garlic cloves peeled and sliced
- ¼ teaspoon (1.5 grams) salt
- ½ cup (120 ml) olive oil
Instructions
- Place the cashews in a medium skillet and toast over medium heat for about 3-4 minute, stirring continuously. As soon as they turn golden brown remove the pan from heat and transfer the nuts to a food processor.½ cup cashews
- Add the remaining ingredients the food processor and pulse it several times until the basil is roughly chopped.2 cups packed basil leaves, ¾ cup freshly grated Parmesan, 2 tablespoons lemon juice, 3 garlic cloves , ¼ teaspoon salt
- Activate the food processor and gradually add the olive oil through the feed tube. Once all the oil is incorporated, scrape down the sides of the bowl and check the consistency. Process further until the desired texture is reached. If it is too thick, add a little additional oil.½ cup olive oil
Notes
Equipment
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Kimberly says
Made this today to use in the Creamy Salmon Pesto Pasta from this site. It tastes better than any store-bought pesto I've purchased. It was easy to make, and I'm happy that there is leftover pesto to keep in my fridge or freezer!
Erin Gierhart says
The flavor of homemade is really worth it, isn't it? Thanks for sharing!