Cashew basil pesto is a fresh and flavorful multipurpose spread that uses fresh basil leaves, cashews, and olive oil. Slather on crusty bread, schmear in sandwiches, or toss with your favorite pasta. Delightfully fresh and nutty flavor that’s so easy to make!
Why You’ll Love This Recipe
Homemade pesto is something I love to have stocked in my pantry or freezer at all times. It’s the perfect way to preserve the vibrant flavor of summer herbs fresh from the garden and enjoy them all year long!
So, why the cashews? Typically, traditional basil pesto is made with pine nuts. But I’ve never been a big pine nut fan. I also have a friend who’s allergic to pine nuts that causes a metallic taste in her mouth that lasts for weeks. So, to avoid risk of sparking anaphylaxis, I learned to make this creamy and delicious cashew and herb pesto that’s so much better than the original!
The cashews come roasted and salted right out of the can, which yields just the right amount of rich, delicious fat from the nuts along with a heavenly roasted flavor. Just don’t add any salt until the very end so that this homemade cashew pesto isn’t too salty. (Between the roasted cashews and the parmesan cheese, that can easily happen!)
You can grind the cashews as coarsely or finely as you like. I prefer some texture to my pesto and enjoy tasting the cashews in each bite.
Ingredients
- Grated parmesan cheese (I like grating mine fresh, but you can use the powdery stuff off the shelf in a pinch.)
- Extra-virgin olive oil
- Cashew halves (I prefer Diamond brand.)
- Fresh garlic cloves
- Fresh basil leaves (washed to remove any dirt)
- Salt and black pepper to taste
How To Make It
This creamy cashew basil pesto could not be easier to make! Add the basil leaves, garlic cloves, cashews, and parmesan cheese in food processor. Pulse until the pieces are small and combined.
Continue processing while slowly drizzling olive oil into the mixture. Slowly is the keyword here. This ensures a creamy pesto.
Serving Suggestions
Easy cashew basil pesto is so versatile. Slather it on slices of Parisian or European crusty bread for a fabulous appetizer. Toss it with pasta for an easy main dish. Spread it on a Naan. How ’bout pizza? Or a burger? Or wrap. There’s no wrong way to enjoy this creamy cashew basil pesto!
Tips for Success
- If you’re concerned about this pesto being too salty, then use roasted unsalted cashews.
- Add some of your favorite leafy greens to this homemade cashew basil pesto for more color and flavor like spinach, parsley, or arugula.
- Not a fan of cashews? Any nut will work! Pecans, walnuts, almonds, and sunflower seeds are great homemade pesto ingredients.
More Recipes To Try
- Avocado Lime Black Bean Dip
- Homemade Italian Meatballs and Tomato Sauce
- Fresh Whole Cranberry Sauce
- Salted Caramel Sauce
- Maple Praline Pecan Sauce
Easy Cashew Basil Pesto
Ingredients
- 1 cup freshly grated parmesan cheese
- 2/3 cup olive oil or more for consistency
- 1/2 cup Diamond cashew halves
- 2 good sized garlic cloves or more to taste
- 4 cups clean basil leaves
- salt & pepper to taste
Instructions
- Place basil leaves, garlic cloves, cashews and parmesan cheese in food processor.
- Pulse until pieces are small.
- Scrape down sides of food processor with a spatula.
- Continue processing while slowly drizzling olive oil into the mixture.
- Add more olive if needed until desired consistency is reached.
- Serve on crusty bread, pasta, pizza or a deli sandwich.
- Store in the refrigerator for up to a week.
Notes
I used salted cashews and didn't need to add additional salt.
Kristina says
I love cashews too! and basil! (our old dachshund was named Basil. we have a big ol’ wine barrel full of basil…)
this sounds perfect.
Allie says
Kristina – I love that your dog was named Basil. Very cute. My sister’s dog is named Baci, Italian for…kisses.
Emanuele @ guyslovecooking says
Interesting combination. I would use unsalted ones as parmesan is on the salty side already, but that’s just my preference!
I cannot get out of mind your ears growing basil leaves 🙂 ahhhhhhhhhhhhhhh
Kristen Chidsey says
I love love that you used cashews. I am with you and not a huge fan of pine nuts.
Catherine says
Dear Allie, there is nothing like fresh pesto. This sounds and looks so wonderful…I love the idea of using it as a sandwich spread. I have been lucky this year with my basil bushes too. Going to throw in a few cashews next time. xo, Catherine
Denise says
I know what I’m doing this weekend with my whiskey barrel of basil. Looks delicious! Soon to be renamed, Allie’s pesto.
Ellen says
This looks amazing! So versatile.
Melissa says
I love that you changed this classic up a bit by using cashews. I love pesto and I bet this version is delicious.
Tracy says
I love pesto!!! Never make it…… you know why….? This pesto will be on hand for the rest of the summer in my fridge! Cashews are so flavorful. My favorite. Thank you Allie. This was a very nice gift! By the way your photography skills are fantastic. People tell me that all of the time when I show them your blog. Bon Appetit!
Carina Spring says
I love basil, and those sandwiches just look like the perfect idea for eating lunch on the patio. Thanks!
Kerry Yacoubian says
Allie, your recipes are the best!
Allie says
Awwww…..thank you so much Kerry. Glad you are enjoying them!
Judy says
Thanks for the great idea of using cashews instead of pine nuts in pesto! I don’t regularly keep pine nuts on hand, but cashews? Yes! In fact, I happen to have the necessary ingredients for this today. And fresh pizza dough. Lessee, now, maybe we’ll have Allie’s Pizza for supper tonight, with pesto instead of tomato sauce — why not?!! After all, someone I love gave me some beautiful healthy basil on Mother’s Day….
Allie says
Hmmmm… I wonder who that could be? 🙂 So how was the pizza? XO
Ashley @ Wishes & Dishes says
Love your use of the fresh basil!! The addition of cashews is brilliant!
Julia says
I love love pesto! I use it so much in the summer. I love the idea for swapping cashews in. I bet it is such a great flavor.
Susie says
I love pesto and I love cashews and I love basil and have a good bit of it, too. 🙂 Can’t wait to try this!!
Erin @ Miss Scrambled Egg says
Allie – I’m not a pine nut fan either. When I was younger, my mom used to make green beans with pine nuts and I would pick around them. They just creep me out. Luckily there are so many great alternatives. I’ve never used cashews, but I bet they add a wonderful flavor to the pesto. 🙂 Cashews are definitely one of my favorite types of nuts. I’m glad you’re able to share this recipe with your friend!
GiGi Eats says
Cashews used to be my FAVORITE nut EVER!!!!
Kelly says
i love the cashew twist on this pesto. Looks amazing!
Eva says
J’aime bien la combinaison que tu as réalisé! Des tartines comme les tiennes je pourrais manger tous les jours. Et en plus j’adore le basilic!
Allie says
Hey thanks Eva! I love basil too. And so glad it likes to grow at my house. Bon appetit!
Jess @ whatjessicabakednext says
LOVE homemade pesto! This looks divine – going to try it with cashews next time! 😀
Arman @ thebigmansworld says
I could actually eat basil pesto with a spoon all day long- This looks delicious!
Kristi @ Inspiration Kitchen says
Love pesto Allie, and have never made it at home. That needs to change!
Christina @ Christina's Cucina says
My Italian family never made any pestos and now my daughter is allergic to ALL tree nuts, so I don’t make any, but every time I see one, I’m intrigued. This definitely looks delicious and I too have lots of basil! Maybe after my daughter goes to the east coast for school it’ll be safe to bring out the nuts! 🙂
Jen @ Yummy Healthy Easy says
Pesto is my favorite thing of all time!!!! I’m so jealous you can grow a lot of basil. I kill everything I ever plant! This pesto looks amazing! The picture of it piled on top of that bread…drool. I can’t even!! 🙂
Michelle @ A Dish of Daily Life says
I LOVE pesto and make it all the time. I try as hard as I can to fill the freezer so we can eat it all winter too! I love trying new versions…can’t wait to try yours!
Megan Keno {Country Cleaver} says
This looks so delicious! I would put this on everything
Renee says
Can I freeze this? I want to make it for an Oct 1st party.
Allie says
Hey Renee – I’m not positive – haven’t tried freezing this. I have frozen regular pesto though and it did fine. My educated guess is this recipe would be fine too, might thicken a little and darken in color as basil will do when frozen. Just have some olive oil on hand to thin it a little if necessary.
Kelsie | itsy-bitsy kitchen says
Oh jeez! Your poor friend with the allergy :(. I’m not allergic to pine nuts but I LOVE cashews. They’d make a fabulous addition to pesto and I’ll have to try it next time! This looks sooooo GOOD!
Anu - My Ginger Garlic Kitchen says
Even though it’s pretty cold and froze here too, but I so want to feel it’s springtime just like you. And you are so right, fresh herbs can make us feel like it’s Spring. And I love cashews so much, and glad that you added roasted cashew to this creamy pesto. Spring-y deliciousness overloaded. I would love to eat this delightful pesto with a spoon. Wishing you a warm and bright weekend my friend. 🙂
puja says
Lovely pesto recipe Allie. I am sure this is going to be a very tasty.
Sherri @ Watch Learn Eat says
I love the look of this pesto! I never had a cashew pesto but now I NEED it!!! [licking lips…] Love it, Allie!
Sherry says
I wanna try this recipe. Thanks ❤️. Love it… by the way, the cashew are they raw or toasted ?
Allie says
Hi Sherry – hope you get to try this. Your comment reminded me how much I love this pesto, I’m going to make it this weekend. I used raw cashews in mine but I think it would be delicious with toasted too. Have a beautiful week and many thanks for dropping by!
Karen B says
I have a friend who makes her pesto and freezes it in either oce cube trays and pops out x number of cubes she wants or in those small take along containers. Could this also be frozen? Not sure I would use it up in a week. However, I do have a new recipe using walnut pesto (hate walnuts( ) so wanted to use cashews. Will make this pesto! Thanks for the recipe. Here in California I have LOTS of basil still some the catapillars have attacked but most good lol.
Allie says
Hi Karen, I see no reason why you couldn’t freeze this. I have frozen pesto in ice cube trays myself and it is ultra convenient to just add a few cubes to hot pasta. Glad your fresh basil is still going strong. Mine was gone by mid-September. It was an ok crop this year, but not great. Some years it’s better than others. Enjoy this pesto and please update me if you decide to freeze it. Thanks for dropping by!
Ally says
This recipe is so delicious! I used some lightly salted cashews and a full cup of oil and then blended it for a little over a minute (I don’t have a food processor) turned out delicious and real smooth!
Allie says
NICE! So yummy, thanks for dropping by Ally.