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This cashew pesto is nutty with a hint of tartness and can be prepared in just 5 minutes while used in so many ways - from pasta to spreads to dips.
I can't have enough pesto. And you'd be surprised how many ways you can prepare - from Thai basil pesto to roasted red pepper pesto to almond basil pesto.
One of the problems with traditional pesto is pine nuts can get quite expensive. So I like to look for other alternatives to not only mix up the flavors, but to save money and that's where this cashew pesto comes into play.
Why This Recipe Works
- Quick to prepare - Just throw all of the ingredients in a food processor or blender and let it do its work.
- Flavorful - You get some richness and nutty flavor from the cashews and Parmesan that is complemented from the zest tartness of the lemon.
- Versatile - It be used for any recipe from sandwiches to pasta sauces to salads to topping proteins like chicken or fish.
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Ingredient Notes
- Basil - Fresh basil leaves provide the classic aromatic base for pesto. Make sure they're vibrant green and aromatic.
- Cashews - Opt for raw or roasted cashews, as per your preference. Roasted cashews can add an extra layer of flavor to the pesto.
- Garlic - Use fresh garlic cloves for a robust flavor. Adjust the quantity based on your taste preferences.
- Salt - I like to add just a pinch of salt to enhance the flavor. Parmesan adds some salty flavor so not much is needed.
- Olive Oil - High-quality extra virgin olive oil enhances the creaminess and brings the elements together.
- Lemon Juice - A touch of fresh lemon juice adds brightness and balances the richness of cashews.
- Parmesan Cheese - Traditional pesto includes Parmesan cheese, but you can choose a vegan alternative or omit it for a dairy-free version.
Ingredient Variations
Like any recipe, you can mix up some of the ingredients with this cashew pesto recipe. Some variations include:
- While basil is classic, you can use other herbs like cilantro, parsley, or a mix of herbs for a different flavor profile. Spinach, kale, arugula, or even a combination of greens can also be used instead of or in addition to basil.
- If you want to explore different nut flavors, you can replace cashews with almonds, walnuts, pine nuts, or even pistachios for a unique twist.
- Roasted garlic or garlic scapes can provide a milder, sweeter garlic flavor compared to raw cloves.
- Experiment with oils like walnut oil, avocado oil, or even a flavored olive oil to add a distinctive taste to your pesto.
- Swap lemon juice for lime juice or even orange juice to give your pesto a citrusy kick.
- If you're looking for a dairy-free option, nutritional yeast or vegan Parmesan can replace traditional Parmesan cheese.
- For extra creaminess, you can add a spoonful of Greek yogurt, sour cream, or a plant-based yogurt alternative.
- A touch of honey, agave nectar, or maple syrup can add a hint of sweetness to balance the flavors.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Add all of the ingredients to blender or food processor and blend until combined.
FAQs
While homemade pesto is super easy to make it will oxidize when exposed to air or heated up.
If you want your pesto to remain bright green, fill a large bowl with cold water and several ice cubes and set aside. Bring a large pot of water to a boil. Add a pinch of salt and basil leaves and blanch for 15 seconds. Immediately remove the basil from the boiling water and place in the ice water bath.
Once cooled, drain. Squeeze the leaves to remove all excess water and lay them on a paper towel. To be honest, I took the stop here to make the pictures look good, but you can skip!
Yes. If your cashew pesto is too thick, you can add more olive oil gradually while blending. If it's too thin, you can add more nuts or herbs to achieve the desired consistency.
Absolutely. To make a vegan version, simply omit the Parmesan cheese or use a dairy-free alternative. Nutritional yeast can provide a cheesy flavor in its place.
If stored in an air-tight container in the fridge, it will last a week. You can also place in the freezer for up to 3 months.
You can portion it into ice cube trays or small containers, and once frozen, transfer the cubes or portions to a freezer-safe bag.
How to Serve
- Protein - You can top it on cooked chicken, steak or fish.
- Pasta - It would go great with a traditional pasta al pesto or pesto gnocchi.
- Dip - While not necessarily traditional, it can be used as a dip for veggies and crackers like pesto hummus.
- Sandwiches - It works great as a condiment for sandwiches/wraps. Try it on this turkey pesto sandwich or chicken pesto wrap.
- Salad dressing - You can thin the pesto with some more water and add to a salad of your choice. I like to use it with this veggie bowl.
Pro Tips/Recipe Notes
- Toast the cashews which adds a rich, roasted flavor to the pesto.
- If you want a thinner pesto, add 1 tablespoon of olive oil or water at a time.
- Use freshly squeezed lemon juice as it tastes better and is cheaper. No store-bought bottle.
- If you don't want your pesto to turn brown, pour a small layer of olive oil over top and store in an airtight container in the fridge for one week. You can also freeze for up to 3 months.
Other Pesto Recipes
If you’ve tried this cashew pesto or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Cashew Pesto
Ingredients
- 2 cups basil (2 oz or 56 grams)
- ⅓ cup cashews, toasted
- 2 garlic cloves
- ¼ teaspoon sea salt
- 7 tablespoon olive oil
- 1 tablespoon lemon juice, freshly squeezed
- ½ cup grated Parmesan cheese
Instructions
- Add basil, cashews, garlic, and salt to blender or food processor and blend until thoroughly combined.
- With blender or food processor on, slowly add olive oil and lemon juice until well combined. Add the Parmesan and blend for 10 more seconds until just combined.
- Store for up to 1 week in an airtight container in the fridge.
Notes
- Toast the cashews which adds a rich, roasted flavor to the pesto.
- If you want a thinner pesto, add 1 tablespoon of olive oil or water at a time.
- Use freshly squeezed lemon juice as it tastes better and is cheaper. No store-bought bottle.
- If you don't want your pesto to turn brown, pour a small layer of olive oil over top and store in an airtight container in the fridge for one week. You can also freeze for up to 3 months.
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