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cashew basil pesto recipe

5 Minute Cashew Basil Pesto Recipe

  • Author: Nags
  • Prep Time: 5 mins
  • Total Time: 5 minutes
  • Yield: 1/2 cup 1x
  • Category: Dips
  • Cuisine: Italian


5 minute cashew basil pesto that’s a perfect addition to pasta, salads, sandwiches, or as a dip.


  • 3 cups packed basil leaves, stems removed
  • 1/3 cup grated parmesan cheese
  • 1/4 cup raw, unsalted cashew nuts
  • 12 flakes of garlic
  • 1 tsp freshly cracked black pepper (adjust to taste)
  • 1/3 cup olive oil
  • Salt to taste


  1. Wash and remove the basil leaves from the stalks
  2. Grate the parmesan cheese, if using a from a block of cheese. You can add more or less depending on how rich you want your pesto to be. About 1/3 cup is perfect, if you ask me
  3. Prepare all other ingredients as well
  4. Add everything into a food processor or mixie jar
  5. Pulse until well combined. Now you can keep going until you get the consistency you prefer. Grainy peso tastes better in sandwiches but since I use pesto now mostly as salad dressing, I prefer it on the creamier side
  6. Don’t add any water, the oil should provide enough movement in the processor. If you feel the mixture is too dry, add more oil
  7. Transfer into an airtight container and refrigerate immediately if not using fresh


Although the colour may change darker on the surface, this pesto can be used for up to 5 days if refrigerated. Always use a dry spoon to take the quantity you need. I add some oil on top before keeping in the refrigerator.

If using this cashew basil pesto as a salad dressing, add a bit more oil to make it into a pourable consistency.

Adjust all ingredients to your taste and see what you prefer in YOUR pesto. Have fun!