Five minutes and a few pantry staples is all you'll need to make this flavor-packed cashew basil Pesto. Fresh basil, garlic and lemon juice come together to make this slightly chunky, herbaceous condiment that is seriously versatile.
This recipe is inspired by my basil Gremolata, an Italian-inspired condiment that's perfect for spooning over a good pasta.
It's just been a few years that we started finding fresh basil here in India, and ever since I discovered it, I've been lowkey obsessed with it. The bright, peppery flavors are unlike any other herb I've used, if I'm being honest.
I've used it to make a nice Pesto compound butter, but I really wanted to try making a condiment that glorified those beautiful fresh flavors from the herb. And that's when I tried this recipe.
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What's So Great About the Recipe?
The best part about this recipe is that it's truly one of the best ways to use fresh basil. If you love chunky, herby condiments, you're going to love this one. And my Middle Eastern Schug sauce too, of course.
Recipe Ingredients
Cashews: You'll need raw cashews here. Avoid using roasted, salted ones.
Basil: Fresh sweet basil, for that brilliant color and flavor.
Grated Parmesan: For that salty, cheesy flavor.
Lemon juice: To brighten up the pesto. I like adding some lemon zest in too, for that extra citrusy pop.
Garlic: Fresh garlic, for that savory depth.
Seasonings: Just some salt and pepper. You can use an infused salt like citrus salt for extra flavor.
Olive oil: The best quality extra virgin olive oil you can get.
See recipe card for quantities.
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Substitutions & Variations
- If you're sensitive to dairy, swap the Parmesan cheese for some nutritional yeast for that salty, savory and umami flavor.
- Use an infused oil like lemon infused oil or a spicy habanero infused oil to dial those flavors up a notch.
- You can also add other fresh herbs like cilantro or arugula in addition to the fresh basil to bring a bit of different flavor.
How to Make Cashew Basil Pesto
Step 1: Add the cashews, garlic, basil and Parmesan to a food processor jar.
Step 2: Add seasonings and lots of freshly squeezed lemon juice.
Step 3: Blitz until you get a coarse mixture.
Step 4: Add olive oil and give it a quick blitz again.
💭Top Tip
Scrape the larger chunks of cashew and garlic stuck to the sides of the jar, and get them back in. Blitz again a couple of times to get that perfect uniform consistency.
How to Store the Leftover Basil Pesto
Your cashew basil pesto can stay fresh for up to a week in the refrigerator. Just make sure you're using a clean, airtight jar, and a dry spoon to spoon it out. I like to top the pesto with a layer of olive oil too, just to keep it fresh for longer and avoid oxidation and discoloration.
You can also freeze the pesto if you ended up making a bigger batch. I like to use Souper cubes for storage, but regular ice cube trays work too.
Contains 6 glass square spice jars, 6 shaker lids, 24 labels of 2 different types for identifying, a marker pen and a collapsible silicone funnel for refilling. All accessories essential are provided in this pack, no need of other purchases.
Tips & Tricks to Nail the Recipe
- To add an extra depth of flavor to the cashew basil pesto, lightly pan-roast the cashews over medium heat until they turn slightly golden brown, and then use them for the recipe.
- If you prefer a smoother consistency, you can use a blender instead of a food processor. I used my blender to make my mint coriander Chutney and it has that perfect smooth texture.
- Add more or less olive oil depending on how thick you want the pesto to be.
- Want the pesto to have that vibrant green color? Consider taking a couple of extra minutes to blanch the basil leaves before you use them for the recipe.
- Pour the olive oil into the pesto in a thin stream as you're blending it. This will help it emulsify.
How to Use Cashew Basil Pesto
There are lots of ways to use this fresh pesto. I love using it as a spread for my homemade sandwiches. In fact, it's on my breakfast avocado toast every single morning until I run out of it.
And of course, you can always spoon it over some pizza or soup. I love to use it as a base for pasta sauce. You can also use the pesto as a marinade for your grilled meats or as a component of a salad dressing.
If you love chunky condiments, also try my sweet pepper relish, Air Fryer roasted salsa and Schezwan sauce (which have bold, spicy flavors) recipes and my whip up some green chili Thecha if you're craving for something salty and nutty.
Recipe FAQs
Yes, absolutely. Pine nuts are a classic you can't go wrong with, but you can also try using walnuts or almonds as a base.
If you're allergic to nuts, you can use pumpkin seeds or sunflower seeds as the base.
More Sauce Recipes
Looking for other recipes like this? Try these:
If you tried this cashew basil Pesto or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Cashew Basil Pesto
Ingredients
- 2 cups basil tightly packed
- ½ cup cashews
- 1 lemon juiced
- 3-4 garlic
- 2 tablespoon Parmesan cheese
- ¼ cup extra virgin olive oil
- ¼ teaspoon black pepper
- Salt to taste
Instructions
- Add the cashews, garlic, basil and Parmesan to a food processor jar.
- Add seasonings and lots of freshly squeezed lemon juice.
- Blitz until you get a coarse mixture.
- Add olive oil and give it a quick blitz again.
Notes
- To add an extra depth of flavor to the cashew basil pesto, lightly pan-roast the cashews over medium heat until they turn slightly golden brown, and then use them for the recipe.
- If you prefer a smoother consistency, you can use a blender instead of a food processor. I used my blender to make my mint coriander Chutney and it has that perfect smooth texture.
- Add more or less olive oil depending on how thick you want the pesto to be.
- Want the pesto to have that vibrant green color? Consider taking a couple of extra minutes to blanch the basil leaves before you use them for the recipe.
- Pour the olive oil into the pesto in a thin stream as you're blending it. This will help it emulsify.
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