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    Home » Summer

    Basil Cashew Pesto

    AU$1.40 | £ per serve
    By Robyn | Published: Jul 17, 2021 | Modified: Oct 6, 2022

    TO THE RECIPE
    pin for basil cashew pesto showing the pesto in a pink pot, cashew nuts and basil leaves scattered around

    This easy basil cashew pesto is creamy from cashews, takes less than 10 minutes to make and can be made ahead and frozen. Enjoy as a sauce for pasta, salad dressing, or use in pesto lasagne or in pinwheels.

    small bowl of cashew pesto on a larger plate scattered with the ingredients used in the pesto: basil, parmesan, cashew nuts and garlic
    Jump to:
    • Why we love this cashew pesto
    • Ingredients Notes and Substitutions
    • FAQ
    • My recipe tips
    • Ways to use this basil and cashew pesto:
    • More easy Italian recipes for you
    • Basil Cashew Pesto

    Homemade pesto is such an easy and delicious way of using herbs as well as adding flavour to dishes. Pesto is so flexible too – from nut free pesto, to vegan and nut free pesto (which is popular with baby led weaning). You don’t have to just make it with basil either! Try Thai basil pesto (another vegan pesto), and dill pesto (delicious with salmon!).

    This cashew basil pesto uses cashew nuts instead of pine kernels, to make a cheaper alternative to traditional pesto, but one that still tastes rich, heady with fresh basil, and so delicious!

    Why we love this cashew pesto

    • 5 Ingredients
    • Quick and easy recipe
    • A great recipe for using up basil
    • Cheaper than traditional pesto (cashew nuts are substituted for traditional pine nuts).

    Ingredients Notes and Substitutions

    • Basil – the star of the show is sweet basil. You can also use the larger leaved Italian Genovese basil. Look for leaves that are bright green.
    • Cashew nuts – use unsalted and unroasted. Cashews are a delicious and more budget friendly alternative to pine kernels in pesto.
    • Garlic
    • Cheese – parmesan is the traditional cheese used in pesto, and for good reason – it adds a great saltiness and richness to the pesto. For an alternative, I sometimes use a sharp mature cheddar instead. It tastes slightly more cheesy, but is still delicious.
    Ingredients needed to make the recipe in a ceramic bowl.

    FAQ

    How long does pesto last?

    Stored in an airtight container, or covered with clingfilm, this pesto will last up to 3 days in the refrigerator.

    Can I make pesto without a food processor?

    Yes you can! Pesto was traditionally made without a food processor. You need to use a sharp knife, as you want it to cut the basil rather than bruise it.

    What does pesto go well with?

    Pesto goes so well with many things, from cooked vegetables, chicken, salmon, steak, and pork, to ricotta, potatoes and pasta.

    My recipe tips

    • The optional step of toasting the cashew nuts in a pan releases their flavour, a worth while step, but if you are super pushed for time (and don’t want to dirty a pan) then you can make this pesto without. I recommend you try though!
    • If you don’t have enough basil, or want a milder pesto – add a small handful of fresh baby spinach.
    • Garlic – if you don’t like the strong taste of raw garlic, pop a peeled clove into boiling water and cook for 1-2 minutes. Cool then place in the blender with the other pesto ingredients. Or use a small pinch of dried garlic. (I find my toddler son would be more inclined to eat the pesto without the raw garlic).

    Ways to use this basil and cashew pesto:

    • Pizza – spread on homemade pizza dough or flatbread, top with mozzarella and bake for the most delicious, simple pizza!
    • Pasta – stir through cooked pasta.
    • Use it in pesto lasagne.
    • Stir through gnocchi.
    • Make a dip – either stir in a little ricotta for a creamy pesto dip, or stir a spoonful of pesto through hummus.
    • Use instead of butter in a sandwich, or spread on toast (I love to add some cooked mushrooms on top – it makes the best simple lunch!).
    • Dollop on top of scrambled eggs.
    cashew basil pesto on spoon ready to eat, the ingredients dotted around it

    More easy Italian recipes for you

    • Pizza Puttanesca
    • Erbazzone (Italian Silverbeet Pie)
    • Pasta al Pomodoro
    • Torta Caprese (Flourless Chocolate Cake)

    Basil Cashew Pesto

    Author: Robyn

    This basil cashew pesto is an easy and delicious pesto recipe that has so many uses! Creamy from cashews, this pesto takes less than 10 minutes to make and can be made ahead and frozen.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 5 mins
    Course appetiser, Dips | Sauces
    Cuisine modern italian
    Servings 4 people
    Calories 185 kcal

    Ingredients
      

    • 35g (1c packed) fresh basil (approx 1 large bunch) ($3.20 / £0.55p)
    • 50g (⅓ c) unsalted cashew nuts ($1.25 / £0.49p)
    • 25g (⅓c) parmesan cheese, finely grated ($0.63 / £0.45p)
    • 1 garlic clove, peeled ($0.13 / £0.03p)
    • 40ml (⅙c) olive oil ($0.37 / £0.20p)

    Instructions
     

    • Optional step: fry the cashew nuts in a dry non stick frying pan over a medium heat for 5 minutes, shaking the pan regularly, until golden. Tip out onto a plate and leave to cool.
    • Place the basil, cashews, parmesan cheese, garlic clove and olive oil in a mini food processor or blender, and blend.
    • Scrape down the sides and blend again.
    • Serve immediately or cover with clingfilm or a layer of olive oil and store in the fridge (if left out in the open the air will make it turn brown).

    Notes

    Estimated costs: Australia $5.58. Per serve = $1.40
    UK £1.72. Per serve = £0.43
     
    America – I am yet to calculate the estimated ingredients costs to make this recipe in the US. If you would find it useful please contact me and I’ll get calculating 🙂 
    Basil – the star of the show is sweet basil. You can also use the larger leaved Italian Genovese basil. Look for leaves that are bright green.
    Cashew nuts – use unsalted and unroasted. Cashews are a delicious and more budget friendly alternative to pine kernels in pesto. The optional step of toasting the cashew nuts in a pan releases their flavour, a worth while step, but if you are super pushed for time (and don’t want to dirty a pan) then you can make this pesto without. I recommend you try though!
    Garlic – if you don’t like the strong taste of raw garlic, pop a peeled clove into boiling water and cook for 1-2 minutes. Cool then place in the blender with the other pesto ingredients. Or add a small pinch of dried garlic.
    Cheese – parmesan is the traditional cheese used in pesto, and for good reason – it adds a great saltiness and richness to the pesto. For an alternative, I sometimes use a sharp mature cheddar instead. It tastes slightly more cheesy, but is still delicious.

    Nutrition

    Calories: 185kcalCarbohydrates: 5gProtein: 5gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 4mgSodium: 102mgPotassium: 118mgFiber: 1gSugar: 1gVitamin A: 511IUVitamin C: 2mgCalcium: 96mgIron: 1mg
    Keyword basil cashew pesto, basil pesto, pesto without pinenuts

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

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    Tag me! @atmrsjoneskitchen

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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