Cashew Pesto
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.
Servings 6
Calories 192kcal
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.
Nutrition
Serving: 1serving | Calories: 192kcal | Carbohydrates: 3g | Protein: 3g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0g | Cholesterol: 7mg | Sodium: 244mg | Potassium: 59mg | Fiber: 0g | Sugar: 0g