Name: Easy Cashew Pesto
Prep time: 5 min
Total time: 5 min
Ingredients: 2 cups packed fresh basil; 1/2 cup grated parmesan cheese; 1/3 cup raw cashews; 2 tablespoons lemon juice (freshly squeezed); 2 cloves garlic; 1/2 teaspoon kosher salt (or to taste); black pepper (to taste); 1/4 cup olive oil; water (optional)

This easy cashew pesto takes only 5 minutes to make and can be used in so many ways. Toss it with pasta, add it to a soup, spread it on a sandwich – the possibilities are endless. Made with fresh basil, cashews, garlic and parmesan, this pesto adds amazing fresh flavour to any meal!

Cashew pesto in a white bowl with half a lemon in the background

Are you drowning in an abundance of basil from your garden? In the summer, I usually keep a basil plant in a sunny spot on my front porch, so I’m always looking for ways to use it up. This recipe is great for using up basil, because it calls for two packed cups.

What I really love about this recipe is the use of cashews instead of the more traditional use of pine nuts. Pine nuts are crazy expensive at my grocery store and there’s no way I’m going to get through the giant bag from Costco. I usually have cashews in my pantry anyway, and they bring a creamier texture to the pesto. Trust me, it’s good.

Ingredients

Fresh basil
Grated parmesan cheese
Cashews – I used raw, but I’m sure roasted will work just as well!
Lemon juice – freshly squeezed
Fresh garlic
Kosher salt
Black pepper
Olive oil
Water – optional, for adjusting consistency

How to make it

Step one: Process ingredients (except oil) into a paste

Add all ingredients except the olive oil to the food processor, and process into a paste, scraping down the sides as you go, if necessary.

basil leaves, parmesan, garlic cloves, cashews, salt and pepper in a food processor

Step two: Drizzle in the olive oil

While the food processor is running, drizzle in the olive oil through the hole in the top of the food processor. Let it run until well combined.
Adjust consistency by adding small amounts of water (if desired, see tip below)
Adjust flavours to suit your taste (see tips below)

Variations

How to adjust the consistency: The recipe as written makes more of a paste consistency. If you prefer a runnier pesto, add one tablespoon of water at a time to the food processor, until you reach your desired consistency.

How to make it vegan: if you need a vegan option, replace the parmesan cheese with three to four tablespoons of nutritional yeast. You may also want to increase the salt a bit, because the parmesan added quite a bit of salty flavour.

How to adjust the flavours: if you need more overall flavour, add salt. If you find the garlic flavour a bit strong, I find adding a bit more lemon can offset the “bite” of the garlic. And if you want more bite and want to ward off vampires (ha!), add another garlic clove.

a spoonful of cashew pesto held above more pesto in a white bowl

How to store it

In the refrigerator

If you’ll be using it all soon, store in a sealed container or mason jar in the fridge. Use it within a week.

In the freezer

Use an ice cube tray to freeze the pesto into cubes. Once frozen, pop them out and store them in a freezer bag (don’t forget to label it with a date!). You can store frozen pesto for up to 6 months.

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