There’s something about fresh basil that feels like summer in a bowl. Bright. Fragrant. Just a little wild. This creamy cashew pesto is rich, smooth, and surprisingly versatile. It’s not just for pasta (though it’s excellent there). Spread it on grilled vegetables, swirl it into soups, spoon it over chicken, or use it as a sandwich spread.
Why Cashews?
Traditional pesto uses pine nuts, but roasted cashews bring:
· A naturally creamy texture
· A slightly sweet, buttery flavor
· A more budget-friendly option
· Easy substitutions (almonds, walnuts, or pecans work well)
The result is a silky pesto that blends beautifully and feels almost luxurious.
Ingredients
· 3 cups fresh basil leaves (packed)
· 1 ¼ cups roasted cashews (or any nut you prefer)
· 1 ½ cups freshly grated Parmesan cheese
· 1 tablespoon sugar
· 4–6 cloves garlic (depending on your love of garlic)
· ¼ cup fresh lemon juice
· ⅛ cup balsamic vinegar
· ⅛ cup water
· ⅓ cup extra virgin olive oil
· Salt and pepper to taste
Instructions
1. Add all ingredients to a food processor.
2. Blend for 6–8 minutes (or longer if needed) until completely smooth and creamy.
3. Scrape down the sides as needed to ensure no chunks remain.
4. Taste and adjust salt, pepper, lemon, or garlic to your preference.
5. Store in a sealed container in the refrigerator.
Tips for the Creamiest Texture
· Blend longer than you think you need to. Cashews take a few extra minutes to become silky smooth.
· If it feels too thick, add a tablespoon of water or olive oil at a time until it reaches your desired consistency.
· For ultra-smooth pesto, soak cashews in warm water for 15–20 minutes before blending.
Storage
Store in an airtight container in the refrigerator for up to 5 days. To help preserve the vibrant green color, drizzle a thin layer of olive oil over the top before sealing. Freezes well for up to 2 months.
If you make this, don’t be surprised if half of it “disappears” during the tasting phase. That’s just quality control.
