Easy Basil and Cashew Pesto Recipe
Last year I planted basil and marigolds to help protect my tomatoes from pests. The plan didn’t quite work — the basil and marigolds thrived, but the tomato plants still suffered. On the bright side, after the basil and marigolds seeded, I ended up with new plants for free. With the basil now overgrown, I decided to turn it into a fresh, family-friendly basil and cashew pesto before it went to seed again.
This cashew pesto offers a mild, slightly sweet flavor thanks to the cashews, making it a great option for children and anyone who finds traditional pine nut pesto too intense. It works beautifully as a pasta sauce, sandwich spread, a dollop on grilled vegetables, or even as a dip.
Ingredients
- 2 large handfuls of fresh basil leaves
- 1 small handful of raw cashews
- 1/4 cup extra virgin olive oil
- Squeeze of fresh lemon juice
- 1/4 cup grated Parmesan cheese (store-bought pre-grated or freshly grated)
- Salt and freshly ground black pepper, to taste
Method: How to Make Basil and Cashew Pesto
- Prepare the ingredients: rinse and dry the basil leaves, measure the cashews, cheese, and olive oil. A short squeeze of lemon brightens the flavor and helps preserve the color.
- Combine in a food processor: place the basil, cashews, olive oil, lemon juice, and Parmesan into a food processor fitted with the metal blade.
- Blend until smooth: pulse and then process continuously until the mixture is well combined and reaches your desired consistency. Scrape down the sides as needed. For a thinner pesto, add a little more olive oil or a splash of water. For a chunkier texture, pulse less.
- Season to taste: add salt and pepper, then blend briefly to incorporate. Taste and adjust the lemon, salt, or cheese as needed.
- Store: transfer the pesto to a sterilized jar and smooth the top. Pour a thin layer of olive oil over the surface to help keep it fresh. Seal and refrigerate.
Storage and Freezing
Refrigerate the pesto for up to 5–7 days. Before sealing the jar, top the surface with a thin layer of olive oil to slow oxidation and keep the vibrant green color. For longer storage, freeze the pesto for up to three months. Spoon portions into a freezer-safe bag, press flat, and freeze. When you need some pesto, break off the amount required and add it directly to hot pasta, soup, or a warm sauce — it will thaw quickly in the heat.
Tips and Variations
- Swap nuts: if cashews aren’t available, try toasted almonds or walnuts for a different flavor profile.
- No cheese option: omit the Parmesan for a vegan variation and boost the flavor with a little extra lemon and salt.
- Adjust consistency: add more olive oil for a smoother sauce or fewer nuts for a looser texture.
- Use fresh ingredients: fresh basil and good-quality olive oil make the biggest difference in flavor.
This simple basil and cashew pesto is quick to prepare, versatile in the kitchen, and a great way to use up an abundant basil harvest. Enjoy it tossed with pasta, spread on toast, stirred into soups, or as a vibrant addition to sandwiches and grilled dishes.