This homemade Cashew Pesto is a simple and easy recipe that only takes about 5 minutes to make! The cashews give this sauce a creamy texture and delicious cheesy flavor.
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Why You'll Love This Recipe
This homemade pesto is a flavorful sauce that goes well with a variety of meals!
Traditional pesto recipes are made with pine nuts, but this recipe uses raw cashews which gives it a delicious cheesy flavor and creamy texture!
This is also a great option for anyone who is dairy-free or vegan!
Not sure how to use your pesto sauce? Here are a few ideas:
- Use it as Pizza Sauce
- Add it to Pasta
- Grilled Vegetables
- Grilled Chicken or Steak
- Homemade Wraps
- Roasted potatoes
🍴Ingredient Notes
- Basil - Fresh basil is what gives this recipe the classic pesto flavor. Make sure you pack the basil into the measuring cups.
- Raw Cashews - It's important to use raw cashews without added salt or oils.
- Lemon Juice - Fresh or pre-squeezed lemon juice will work. (Fresh is always best!)
- Extra Virgin Olive Oil - I would not swap for any other type of oil.
- Garlic - Fresh garlic works best for this recipe, but you can also swap for ½ teaspoon of garlic powder.
- Spices - Pesto is a simple recipe that doesn't require many spices! Just add salt and black pepper to enhance the other flavors.
🍴Step by Step Instructions
Step 1: Add Ingredients Into Food Processor
Start by adding all ingredients in a food processor or blender.
Step 2: Blend Pesto Ingredients
Blend until pesto is a smooth and creamy consistency. (Add water if needed.)
Gluten-Free Pasta Tips
For this recipe I used Jovial Brown Rice Penne. Jovial is one of my favorite gluten-free pasta brands!
They have a huge selection of shapes and are made with simple ingredients. (Plus they're organic!)
The Whole Foods brand makes a delicious chickpea pasta that is also organic, and only has ONE ingredient – chickpeas.
Whole30 & Grain-Free Pasta
If you're interested in a grain-free option, try making vegetable noodles! I highly recommend purchasing an inspiralizer.
I've had mine for about five years, and it's amazing!! I use it for zucchini, broccoli, yellow squash, beets, sweet potato.
You can also serve pesto with spaghetti squash! Check out my post on How to Cook Spaghetti Squash for more information.
How to Store Leftovers
Leftovers can be stored in an airtight container for up to 5 days.
To freeze leftover pesto, add it to an ice cube tray. Freeze until solid, and then transfer the cubes into an airtight freezer safe container or bag.
More Pasta Recipes!
After you make this Easy Pesto with Cashews, make sure to leave a comment & rate the recipe!
Recipe Card
Pesto with Cashews
Equipment
Ingredients
- 2 Cup Basil
- ¾ Cup Raw Cashews
- ⅓ Cup Lemon Juice
- 2 Tablespoons Olive Oil
- 2 Cloves of Garlic
- 1 Teaspoon Salt
- ¼ Teaspoon Black Pepper
Instructions
- Start by adding all ingredients in a food processor or blender.
- Blend until pesto is a smooth and creamy consistency. (Add water if needed.)
Notes
How to Store Leftovers
Leftovers can be stored in an airtight container for up to 5 days. To freeze leftover pesto, add it to an ice cube tray. Freeze until solid, and then transfer the cubes into an airtight freezer safe container or bag. **See full post for more information and step-by-step photos.Nutrition
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