Pesto made with cashews is quick to prepare, bright with lemon, and rich from cashews and Parmesan, with a lively hit of garlic. This cashew basil pesto works beautifully tossed with pasta or zucchini noodles, or served as a dip for vegetables and crackers.
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If you haven’t tried pesto with cashews, you’re in for a pleasant surprise. Pesto generally blends nuts and fresh herbs with olive oil, garlic, and often a splash of lemon. In this version, cashews provide a creamy, mild base that complements the basil and cheese.
The classic Italian pesto pairs extra virgin olive oil, pine nuts, basil, garlic and Parmigiano Reggiano (or Grana Padano/Pecorino). Swapping in cashews yields a similar texture and depth with a subtly different, slightly sweeter nuttiness.
This cashew basil pesto is excellent on angel hair, fettuccine or any pasta, and also makes a flavorful spread for crackers, a sauce for fish or chicken, or a vibrant dip for raw vegetables.
Why pesto with cashews is the best
- Cashews create a creamy texture and a mild flavor that doesn’t overpower the basil and seasonings, making this pesto truly delicious.
- It comes together in minutes in a food processor or blender, so it’s perfect for quick weeknight meals or last-minute entertaining.
- The recipe can be made vegan by omitting the cheese or replacing it with a plant-based alternative, while still delivering bold, satisfying flavor.
Ingredients for cashew basil pesto
Cashews: Use raw, unsalted cashews (halves and pieces are fine). If you use salted or roasted cashews, adjust the added salt to taste.
Olive Oil: A good quality extra virgin olive oil is recommended. If unavailable, a neutral oil such as avocado or canola can be used.
Garlic: Fresh garlic cloves, minced or pressed, give the best flavor. Pressing helps ensure the garlic blends fully.
Meyer Lemon Juice: Meyer lemons are sweeter and add a pleasant brightness. If you use regular lemons, you can add a small pinch (about 1/2 teaspoon) of sugar to balance the acidity if desired.
Fresh Basil: Use fresh basil leaves, packed.
Parmesan Cheese: Shredded Parmesan adds salty, savory depth; omit or replace for a vegan version.
Salt and Pepper: To taste.
How to make cashew pesto
Mince or press the garlic to ensure it incorporates well. In a food processor or blender, combine the cashews, olive oil, pressed garlic, lemon juice, basil leaves and Parmesan. Pulse or blend until you reach your preferred consistency—somewhere between a coarse chop and a smooth sauce.
Meyer lemons lend a gentle sweetness here; if you substitute regular lemons and want a touch of that sweetness, add up to 1/2 teaspoon of sugar. If the pesto seems thick or “tight,” add more olive oil a tablespoon at a time to loosen it and stretch the yield.
FAQ and expert tips
Traditional pesto uses pine nuts, olive oil, basil, garlic and cheese, but many variations work: cashews, walnuts, pecans, parsley, kale or different oils all make excellent alternatives.
Pine nuts are classic, but cashews, walnuts, almonds, macadamia nuts, pecans, pistachios, sunflower or pumpkin seeds can all be used depending on the flavor and texture you want.
Yes. Raw or toasted cashews are an excellent substitute — their mild flavor and creamy texture complement basil and garlic very well.
Absolutely. Cashew pesto pairs beautifully with angel hair, fettuccine, bucatini and many other pasta shapes, as well as with cooked grains like couscous.
Looking for other delicious dips and condiments?
- Mango Habanero Salsa
- Cilantro Dressing
- Chili Crisp
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Pesto with Cashews (Cashew Basil Pesto)
Equipment
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Food Processor or Blender
Ingredients
- 1 cup raw unsalted cashews (halves and pieces)
- 1/4 cup extra virgin olive oil
- 3 large garlic cloves (pressed or minced)
- 3 tablespoon Meyer lemon juice
- 1¼ oz fresh basil (about 1 cup packed)
- 1/4 cup Parmesan cheese (shredded)
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
Instructions
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Mince or press the garlic so it incorporates evenly in the pesto.
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In a food processor or blender, combine cashews, olive oil, pressed garlic, lemon juice, basil leaves and Parmesan. Blend until you reach the desired consistency.
Notes
(2) This pesto is naturally a bit chunkier. To make it looser or to stretch the yield, add more oil a tablespoon at a time, starting with an extra 1/8 cup.
Nutrition
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Carbohydrates: 12g
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Protein: 9g
