basil cashew pesto

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!

Cashew Pesto with Basil

raw cashews

Parmesan cheese

garlic cloves

basil

lemon juice

salt

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.

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Cashew Pesto with Basil

Top 1 basil cashew pesto recipes from across the web

The most viewed basil cashew pesto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Cashew Pesto with Basil

The most viewed basil cashew pesto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine