Pesto with cashews is quick, easy and full of flavor. The zesty tart lemon flavor in compliments the richness of the cashews and parmesan with a nice pop of garlic making the perfect cashew basil pesto. This cashew pesto recipe is great on pasta and zucchini noodles or a dip for vegetables or chips.
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If you have never had pesto with cashews, you are in for a treat. Pesto is typically a combination of nuts and fresh herbs, often with the addition of seasonings, lemon and/or garlic.
The most traditional pesto (Italy!) is comprised of extra virgin olive oil, pine nuts, basil, garlic and Parmigiano Reggiano (Grana Padano) or Pecorino cheese (Fiore Sardo).
This cashew basil pesto is absolutely delicious on a pasta dish (angel hair, fettuccine, etc.) or dipping crackers or veggies.
I love serving this cashew pesto recipe on my Trader Joe’s Charcuterie Board or on top of Air Fryer Tilapia or Grilled Sockeye Salmon.
Why pesto with cashews is a the best!
- Pesto with cashews is so delicious that it can compete head to head with more traditional pesto. The cashews are soft and have a subtle flavor that doesn’t complete with the herbs and spices.
- Cashew basil pesto can be made in a matter of minutes! It is great as a dip, served on pasta or as a topping on fish, chicken or veggies. Plus, easy clean-up.
- This cashew pesto recipe doubles as vegan cashew pesto (vegan friendly!) and your whole family will love. Big bold flavor and easy to make. Winner all around!
Ingredients for cashew basil pesto
Cashews: I recommend using raw unsalted cashews. Halves and pieces are generally less expensive than whole cashews. Since you are blending them, this is a good choice.
If you use salted cashews, omit extra salt from recipe (or salt to your taste). You can also use roasted cashews if you prefer.
Olive Oil: I recommend a high quality extra virgin olive oil. If you do not have extra virgin olive oil, you can use a neutral oil such as avocado or canola oil.
Garlic: You should use fresh garlic cloves minced or pressed. This garlic press is great.
Fresh Meyer Lemon Juice: Meyer lemons are key in this recipe. Meyer lemons are sweeter than regular lemons and are absolutely delicious. You can but them in season at Trader Joe’s or at your local grocery store (when in season).
Fresh Basil: One 4 oz container of Trader Joe’s basil yields about 2.5 oz (enough for a double batch of this recipe) once the stems are removed.
Parmesan Cheese: Use shredded parmesan cheese found in the cheese section of your local grocery store.
Salt
Pepper
How to make cashew pesto recipe
Mince or press garlic though garlic press. Even though you are using a food processor, sometimes garlic can stick to the sides and not be fully chopped/combined.
In food processor, combine cashews, olive oil, pressed garlic, lemon juice, basil leaves and Parmesan cheese. Blend pesto with cashews to desired consistency
Meyer lemons are sweeter than normal lemons. This gives this recipe a beautiful sweetness. If you use regular lemons, you may wish to add ½ tsp. sugar if you would like a subtle sweetness.
This cashew basil pesto is chunkier and tighter. If you would like to stretch, you can use more oil (start with ⅛ cup).
FAQ and expert tips
Traditional pesto is a combination pine nuts, olive oil, fresh basil, garlic and cheese (pecorino or parmesan). However, pesto can also be made with many different nuts, herbs and oils such as cashews, walnuts, pecans, parsley or kale.
While traditional pesto is made with pine nuts, you can use any nuts such as cashews, walnuts, peanuts, almonds, macadamia nuts, pecans, pistachios, sunflower seeds, pumpkin seeds or sesame seeds.
Yes, cashews are an excellent substitute for pine nuts in pesto. You can use raw cashews or you can toast them. The mild flavor and soft texture of cashews compliments the other bold ingredients in pesto.
Yes! Cashew pesto is delicious and flavorful on pasta. Pesto with cashews is delicious on angel hair, fettuccini, bucatini, couscous and many other pastas.
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Pesto with Cashews (Cashew Basil Pesto)
Equipment
Ingredients
- 1 cup raw unsalted cashews halves and pieces
- ¼ cup extra virgin olive oil
- 3 large garlic cloves (pressed or minced) about ½ tablespoon pressed/minced
- 3 tablespoon Meyer lemon juice
- 1¼ oz fresh basil 1 cup packed
- ¼ cup parmesan cheese (shredded)
- ¼ teaspoon salt
- ½ teaspoon pepper
Instructions
- Mince or press garlic though garlic press. Even though you are using a food processor, sometimes garlic can stick to the sides and not be fully chopped/combined.
- In food processor, combine cashews, olive oil, pressed garlic, lemon juice, basil leaves and Parmesan cheese. Blend to desired consistency
Notes
Nutrition
Kris C
Yes! I freeze pesto in muffin tins with some oil sprayed on top and covered with plastic wrap or wax paper pressed on top of it. Once it’s frozen, I put it all in a gallon ziplock.
I add the Parmesan after it’s thawed and ready to serve.
Aubrey
Great tips!
Lynn
I have so much basil in my garden that I decided to try this. I am not a lover of pine nut pesto. This is fabulous! I used juice of a regular lemon and sdded the 1/2 tsp of sugar. Definitely, I will be making this again! Yum!
Pam
Fantastic tasting quick and easy for the beginner pesto maker!
Cynthia A
This looks like the exact recipe I have been searching for using cashews rather than pine nuts. I have a ton of basil that will be going to seed if I do not make a huge batch of pesto. Can this be frozen? I have read it is best to leave out the cheese if planning to freeze and to use ice cube trays to freeze. Any suggestions?
Glenda P
With some cashews needing to be used up, and a surplus of basil, I’ve just made this, and it’s a real winner. Pine nuts don’t always agree with me, but this is far better. Love it.
Jenna M
This recipe is really good. Didn’t have pine nuts on hand for a traditional pesto but had cashews! Solid recipe. I accidentally put 4 tblsp lemon juice but it still tastes great (little more acidic).
Heather
This is a great recipe. Easy and fast. I used 1/4 cup of pistachios and 3/4 cup of cashews. Super creamy and delicious.
Meg A
I’ve made this recipe twice now. It’s just wonderful. I used salted roasted cashews and omitted the salt. It’s got a slight sweetness to it and is fabulous just as a dip with crackers. It’s better super fresh or a day or so in the fridge. It will be firmer if it’s been in the fridge. But I let it come to room temperature for the olive oil to soften or microwave it for about 15-30 seconds. This is miles better than one made with pine nuts. Thank you for this gorgeous recipe.
Aubrey
Thanks Meg! I am so happy you enjoyed!