Can you make pesto with cashews? You bet. This basil cashew pesto is bright green and full of flavor; it tastes just like the classic!
- 1/2 cup raw cashews
- 1/2 cup grated Parmesan cheese
- 2 medium garlic cloves
- 2 cups loosely packed fresh basil
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/2 cup olive oil, plus additional as needed
- In a small dry skillet, toast the cashews over medium high heat, stirring constantly, for about 2 to 3 minutes. Remove them to a bowl and allow them to cool slightly. (This step is optional, but brings out a more robust flavor in the nuts.)
- In food processor*, combine the cashews, cheese, and peeled garlic. Process until finely ground, 20 to 30 seconds.
- Add the basil, lemon juice and kosher salt. Turn on the food processor and gradually pour in the olive oil. Once combined, turn off the food processor. Blend in a bit more olive oil if desired, to achieve a looser texture. Stores for about 1 week in the refrigerator and several months frozen.
*You also can do the same method using a mortar and pestle, adding the basil leaves gradually and crushing them against the sides of the mortar.
- Category: Sauce
- Method: Blended
- Cuisine: Italian
Keywords: Cashew pesto, basil pesto, basil cashew pesto