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cashew basil pesto on a plate with lemon garnish and crackers

Pesto with Cashews (Cashew Basil Pesto)

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.
Course Appetizer, Main Course, Side Dish
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 331kcal
Author Aubrey
Cost 15


  • Food Processor or Blender


  • 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
  • oz fresh basil 1 cup packed
  • ¼ cup parmesan cheese (shredded)
  • ¼ teaspoon salt
  • ½ teaspoon pepper


  • 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  


(1)  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.
(2)  This pesto is chunkier and tighter. If you would like to stretch, you can use more oil (start with ⅛ cup).


Calories: 331kcal | Carbohydrates: 12g | Protein: 9g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 4mg | Sodium: 251mg | Potassium: 269mg | Fiber: 1g | Sugar: 2g | Vitamin A: 518IU | Vitamin C: 7mg | Calcium: 108mg | Iron: 3mg