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cashew basil pesto recipe

5 Minute Cashew Basil Pesto Recipe

Nags
5 minute cashew basil pesto that's a perfect addition to pasta, salads, sandwiches, or as a dip.
Prep Time 5 minutes
Course Dips
Cuisine Italian
Servings 1 /2 cup

Ingredients
  

  • 3 cups packed basil leaves stems removed
  • 1/3 cup grated parmesan cheese
  • 1/4 cup raw unsalted cashew nuts
  • 1-2 flakes of garlic
  • 1 tsp freshly cracked black pepper adjust to taste
  • 1/3 cup olive oil
  • Salt to taste

Instructions
 

  • Wash and remove the basil leaves from the stalks
  • 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
  • Prepare all other ingredients as well
  • Add everything into a food processor or mixie jar
  • 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
  • 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
  • Transfer into an airtight container and refrigerate immediately if not using fresh

Notes

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!