Cashew Basil Pesto, gluten-free
Updated: Sep 27
Once you’ve made pesto from scratch, it’s hard to go back to store-bought. This Cashew Basil Pesto takes just minutes to make, blending fresh basil, roasted cashews, Parmesan, garlic and lemon into a creamy, flavour-packed sauce. Toss it through pasta, spoon it over grilled chicken or steak, spread it on sandwiches or use it to add instant flavour to salads and vegetables.
WHY CASHEWS?
Creamy texture: Cashews blend beautifully, giving the pesto a smooth and creamy consistency.
Mild, nutty flavour: Their subtle flavour complements the fresh basil, Parmesan, garlic and lemon without overpowering them.
Easy and accessible: Cashews are readily available and make a delicious alternative to traditional pine nuts.
HOW TO STORE CASHEW BASIL PESTO
Refrigerator: Transfer the pesto to a clean airtight jar or container and drizzle a thin layer of olive oil over the surface to help reduce exposure to air. Keep refrigerated and use within 2 weeks.
Freezer: For longer storage, freeze the pesto in small portions or flatten it in a freezer bag so you can break off only what you need. Thaw in the refrigerator before using.
Tip: The olive oil may thicken or solidify when chilled. Allow the pesto to sit at room temperature briefly and stir before serving.
FAVOURITE WAYS TO USE CASHEW BASIL PESTO
Pasta: Toss through hot pasta, adding a little pasta water for a creamy sauce.
Sandwiches and wraps: Spread onto sandwiches, toasties and wraps.
Pizza: Use in place of tomato sauce or drizzle over pizza after baking.
Chicken, steak or salmon: Spoon over grilled or roasted proteins just before serving.
Vegetables and salads: Toss through roasted vegetables or loosen with olive oil and lemon for a simple dressing.
Eggs and grain bowls: Add to scrambled eggs, omelettes, quinoa, rice or grain bowls.
Cashew Basil Pesto
Makes: 1½ cups | Prep: 5 minutes | Process: 1 minute
INGREDIENTS
2 packed cups fresh basil leaves, washed and thoroughly dried
¾ cup extra virgin olive oil
¾ cup unsalted roasted cashews
¼ cup freshly grated Parmesan cheese
2 large garlic cloves, roughly chopped
2 tablespoons fresh lemon juice
½ teaspoon sea salt
½ teaspoon cracked black pepper
\
INSTRUCTIONS
1. Add the Ingredients: Add the cashews, garlic, lemon juice, salt, and pepper to a food processor, followed by the Parmesan and basil. Pour over the olive oil.
2. Process: Process until the pesto reaches your preferred consistency, stopping to scrape down the sides as needed.
3. Store: Transfer to a clean airtight jar or container and drizzle a thin layer of olive oil over the surface. Refrigerate until ready to use.
Have you tried this recipe?
Share it with me at @createcookshare on
Recipe and Photography Margaret Pahos @CreateCookShare
Comments