This basil cashew pesto is a fresh twist on the traditional basil pesto. It's packed with tons of fresh, bright flavors and conveniently dairy-free. It's sure to take any sandwich, pasta, or chicken dish to the next level!
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Why You’ll Love This Recipe
- It's a dairy-free pesto with simple ingredients for any dairy-free friends out there
- You can easily swap the cashews for another nut depending on what you have on hand
- It's a great way to use up those fresh herbs in the summer
- It pairs perfectly with paninis, sandwiches (like our chicken pesto sliders), and chicken dishes (like our chicken sausage sheet pan)
- It's an easy recipe and perfect to store in the freezer to use at your convenience
- it's a dairy-free and vegan version of the classic
Ingredient Notes
- Fresh basil leaves - you need lots of fresh basil for this recipe! Frozen or dried basil will not work. We love to buy the basil plants from Trader Joe's or other grocery stores because it's guaranteed to stay fresh for a while if you water it. Don't be afraid to really pack the recipe full of fresh basil.
- Raw cashews (soaked) - The reason we recommend soaking the raw cashews in water before making the pesto is that it allows them to soften and blend easier. We suggest soaking them in water for at least an hour. If you don't have an hour, you can also place them in a bowl covered with water and put them in the microwave for 2 minutes. Make sure to allow them to cool and come to room temperature before you add them to the pesto. We use raw cashews instead of roasted or toasted cashews because they blend to a creamy texture. Whole cashews and cashew pieces will work great.
- Minced garlic, fresh lemon juice, and salt - These flavors are all important for creating the fresh, zippy flavor. Feel free to add more to taste! We recommend using fresh garlic cloves instead of garlic powder—it makes a big difference. You can also add lemon zest if you're looking to take the lemon flavor to the next level.
- Nutritional yeast - Nutritional yeast is the secret ingredient of this pesto. Instead of parmesan, nutritional yeast provides a nutty and cheesy flavor without the dairy. In the grocery store, it's usually by the spice section. Of course you can always use fresh parmesan if you don't have an issue with dairy.
- Olive oil - quality extra virgin olive oil is a staple in any pesto! You can add more olive oil to your liking.
See the recipe card below for a complete list of ingredients and measurements.
Equipment You’ll Need
- Food processor or small blender
- Measuring cups and spoons
Step by Step Directions
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Soak the cashews in warm water for at least an hour to help them blend easily. You could also place them in a bowl, cover them in water, and boil them in the microwave for 2 minutes. If you do microwave the cashews, let them cool in cold water before adding them to the pesto.
Step 2: In a large food processor, add the fresh basil, soaked cashews, minced garlic, lemon juice, nutritional yeast, and salt. Pulse for 1-2 minutes or until the mixture begins to blend together.
Step 3: Next, add the olive oil and 1 tbsp of water at a time and blend. Add additional water or olive oil to reach desired consistency. Blend the pesto until it is smooth. At this point, feel free to taste the pesto and add any additional salt, garlic, lemon juice, or basil until you reach the desired taste.
Tips & Variations
- Don't have raw cashews on hand? Feel free to swap it for another nut like pine nuts or walnuts.
- If you don't need the pesto to be dairy-free, feel free to use fresh parmesan cheese in place of nutritional yeast for a more traditional pesto. Fresh grated parmesan cheese is best, but you can always use pre-shredded parmesan cheese. Don't use the Kraft shelf stable parmesan, however.
- If you want to add additional greens, you can add a small amount of kale or spinach. You may have to adjust the other ingredients to taste.
- Use this vegan basil cashew pesto for a variety of dishes including your favorite pasta dish, baked chicken, panini, and pizza. The uses are endless. It's a perfect sauce to make ahead for an easy weeknight dinner.
FAQ
If you have leftover pesto, store in an airtight container in the fridge for up to 5 days or freeze for up to 6 months. You could also portion it into small amounts by freezing it in an ice cube tray for easy to use pesto cubes.
Yes, this recipe is gluten-free, dairy-free, vegan, and vegetarian.
Think paninis, sandwiches, scrambled eggs, breakfast bowls, sheet pans, salad dressing, grilled cheese sandwich, pesto pizza, chicken dishes, and your favorite pasta. There are endless uses!
Check out a few recipes that pair perfectly with this pesto:
If you make this cashew basil pesto, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Basil Cashew Pesto
Ingredients
- 2 cups packed fresh basil leaves
- ¼ cup raw cashews (soaked*)
- 2 teaspoon minced garlic
- 1 tablespoon lemon juice
- 3 tablespoon nutritional yeast
- ¼ teaspoon kosher salt + more to taste
- 1 tablespoon olive oil
- 1 tablespoon water (if needed)
Instructions
- Soak the cashews in warm water for at least an hour to help them blend easily. You could also place them in a bowl, cover them in water, and boil them in the microwave for 2 minutes. If you do microwave the cashews, let them cool in cold water before adding them to the pesto.
- In a large food processor, add the fresh basil, soaked cashews, minced garlic, lemon juice, nutritional yeast, and salt. Pulse for 1-2 minutes or until the mixture begins to blend together.
- Next, add the olive oil and 1 tbsp of water at a time and blend. Add additional water or olive oil to reach desired consistency. Blend the pesto until it is smooth. At this point, feel free to taste the pesto and add any additional salt, garlic, lemon juice, or basil until you reach the desired taste.
Notes
- If you have leftover pesto, store in an airtight container in the fridge for up to 5 days or freeze for up to 6 months. You could also portion it into small amounts by freezing it in an ice cube tray for easy to use pesto cubes.
- This recipe is gluten-free, dairy-free, vegan, and vegetarian.
NUTRITION
The recipe can be found on My Fitness Pal by searching "BWB Basil Cashew Pesto."
The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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