I've been making homemade pesto for years, and this easy cashew pesto is one of the recipes I come back to again and again. It's ready in just 10 minutes, uses simple ingredients, and tastes so much fresher than anything from a jar. The cashews make it extra creamy while the Parmesan adds a rich, savory flavor that everyone loves.
I use this pesto in so many ways—tossed with pasta, spread on sandwiches, spooned over baked pesto chicken, drizzled onto roasted vegetables, or served with warm bruschetta. Whenever I have fresh basil on hand, this is usually the first recipe I make.
If you've only ever made pesto with pine nuts, give this version a try. Cashews create an incredibly smooth texture, and it's one of those simple recipes that always feels a little special with very little effort.
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Why We Love This
- This creamy cashew pesto is a nutrient-rich sauce that’s perfect for anyone following a vegetarian diet or looking for healthier homemade condiments.
- Making your own pesto means that you get to control the ingredients used and can easily whip up a fresh batch whenever needed.
- It’s a refreshing change to other sauces and complements many dishes such as pasta, seafood, and poultry.
- Try our Pesto Potato Salad or Baked Pesto Chicken made with this pesto.
Ingredients
- Fresh herbs - use lots of basil leaves for the best taste, they’re the star ingredient of this pesto. That said, you could also use rocket/arugula or even baby spinach as a tasty variation. A little cilantro addition would work well here too.
- Cashew Nuts - the toasted cashews add another rich depth of flavor to this pesto. You can either purchase toasted nuts (I prefer unsalted cashews) or toast cashews yourself. Cashews or pine nuts are preferred for their creaminess and flavor but any other nut will be fine too: Walnuts, almonds, macadamia nuts, pecans, pistachios, sunflower seeds, pumpkin seeds, sesame seeds, and peanuts.
- Parmigiano Reggiano - or honestly any other type of hard cheese that is similar. PRO TIP: Grating your cheese from a block instead of using pre-shredded cheese will also yield a better taste and texture in food. Vegan pesto - If you’d like to make this pesto vegan-friendly then use vegan parmesan cheese or nutritional yeast flakes instead. You may need to adjust other ingredient amounts to achieve the ultimate best flavor to match your taste buds accordingly.
- Lemon juice - I'd stay away from bottled lemon juice. Juice freshly squeezed from a lemon is always my first choice. It also helps to balance the rich flavors in this cashew pesto recipe.
- Olive oil - always use quality olive oil (just a good true and tried the brand, doesn't have to be an extra virgin oil). What I'd recommend is not using a very bitter-flavored olive oil, it will just not work here and ruin the flavor.
- Garlic - I’ve used fresh garlic cloves for this pesto but pre-minced garlic or even garlic powder will also work. While I love the use of garlic in this pesto, be careful that you don’t overdo it otherwise it can overpower the other flavors in the pesto.
For the full list of ingredients, please scroll down where you'll find the recipe card.
How To Make Homemade Pesto
To make cashew pesto, add all ingredients into a high-speed blender, hand blender or food processor and pulse until creamy smooth.
Add the oil gradually, first pour in about ¼ cup and increase until ½ cups (depends on desired consistency you want to achieve).
Season the cashew pesto with a little salt and black pepper while blending. You may not need to add more. Transfer everything to a bowl or sealed jar and store in the fridge for up to 2 days.
Serve this pesto with a little lemon zest in your favorite pasta, for fish, poultry, and meats.
This recipe makes about 1 cup of pesto, which is enough for 2-4 servings with pasta along with some boiled pasta water.
Tips
- Parmesan adds plenty of salty flavor on its own, so I always recommend blending the pesto first and tasting before adding any extra salt or pepper. You can always add more, but you can't take it out.
- Adjust the olive oil to suit your preference. I like this amount because it makes a smooth, spoonable pesto that's perfect for pasta and sandwiches, but feel free to add a little more if you prefer a thinner sauce.
- If you're using toasted cashews, let them cool completely before blending. Warm nuts can affect both the texture and the fresh green color of the pesto.
- Tossing this pesto with pasta? Don't forget to save a little pasta water before draining. A splash of that starchy water helps the pesto coat the noodles beautifully and creates a silky, restaurant-style sauce.
- Fresh basil bruises and darkens quickly when exposed to heat. If you're using extra basil as a garnish, sprinkle it over the finished dish just before serving to keep it looking bright and fresh.
- This recipe doubles really well if you're feeding a crowd or want extra for the week. I often make a larger batch and keep it in the fridge or freezer for quick meals.
- Cashews are my favorite because they make the creamiest pesto, but almonds or walnuts also work well if that's what you have on hand. Each gives the pesto a slightly different flavor while still being delicious.
Freezing and Storing Instructions
Store this pesto properly sealed in a glass container or mason jar for up to 2-3 days in the fridge or for 2-3 months in a freezer bag in the freezer. Thaw overnight in the fridge.
I don't recommend making big batches of pesto as its great flavor comes a lot from its fresh ingredients.
Serving Suggestions
This pesto serves about 2-4 if served with pasta and pasta water.
- A kid's favorite. Make a simple basil pesto pasta with spaghetti, fettuccine, or short pasta. Mix in some sun-dried tomatoes, sauteed mushrooms, or zucchini. And if your kid is older, I like to add red pepper flakes when serving.
- Potato salad
- Most pasta dishes - use this pesto in my Zesty Italian Pasta Salad instead of the olive oil dressing, delicious with the sausage!
- Sauce for fish and poultry
Frequently Asked Questions
No, you don’t need to soak cashews. I’ve purchased toasted cashews for this cashew basil pesto. That said if you want to keep this pesto as raw as possible and boost the nutritional factor then go right ahead and soak raw cashews for this recipe. I advise that you soak the cashews overnight for best results. It will produce a creamy texture and flavor in the pesto which will be super delicious.
As it is, no, although you could easily turn this delicious pesto sauce into a vegan condiment by omitting the Parmesan cheese and using a vegan cheese instead.
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📖Recipe
10-Minute Easy Cashew Pesto
Ingredients
- 3 cups fresh basil leaves
- 2 garlic cloves, medium
- ½ cup toasted cashew
- 3 oz parmesan, grated
- 1 ½ teaspoon lemon juice, freshly squeezed
- Salt to taste
- Black pepper to taste
- ½ cup good quality olive oil
Instructions
- Add all ingredients into a high-speed blender or food processor and pulse until creamy smooth.
- Add the oil gradually, first pour in about ¼ cup and increase until ½ cup (depends on desired consistency you want to achieve).
- Season the pesto with a little salt and black pepper while blending. You may not need to add more. Transfer everything to a bowl or sealed jar and store in the fridge for up to 2 days.
- Serve this pesto with a little lemon zest in your favorite pasta, for fish, poultry, and meats. This recipe makes about 1 cup of pesto Which is enough for 2-3 servings with pasta along with some boiled pasta water.
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