Prep Time 10 mins
Total Time 10 mins
Cooking Method:
Cuisine: ,
Courses: , , ,
Difficulty: Beginner
Servings: 6
Best Season: Summer
Description

This creamy basil cashew pesto is a rich, dairy-free twist on the classic Italian sauce. Made with fresh basil leaves, roasted cashews, garlic, lemon juice, and olive oil, it’s perfect for tossing with pasta, spreading on sandwiches, or drizzling over roasted vegetables. A quick and healthy recipe ideal for weeknight dinners or meal prep!

Ingredients
    For the Pesto
  • 2 cups fresh basil leaves (packed, washed and dried)
  • 0.75 cup raw cashews (lightly roasted or soaked for 2 hours)
  • 2 cloves garlic (peeled)
  • 0.5 cup extra virgin olive oil
  • 0.25 cup water (adjust to desired consistency)
  • 2 tbsp lemon juice (freshly squeezed)
  • 0.25 tsp sea salt (or to taste)
  • 0.25 tsp black pepper (freshly ground)
  • 2 tbsp nutritional yeast (optional, for cheesy flavor)
Instructions
    Prepare the Cashews
  1. 1
    If using raw cashews, lightly toast them in a dry pan over medium heat for 3-5 minutes, stirring constantly until golden. Let them cool. Alternatively, soak the cashews in warm water for 2 hours to make them extra creamy.
    2. Blend the Ingredients
  2. 2
    In a high-speed blender or food processor, add the basil, cashews, garlic, lemon juice, salt, pepper, and nutritional yeast. Pulse until the ingredients are roughly chopped.
    3. Add Olive Oil and Water
  3. 3
    While blending, slowly stream in the olive oil and then add water to adjust the consistency. Scrape down the sides as needed. Blend until the pesto is smooth and creamy.
    4. Taste and Adjust
  4. 4
    Taste the pesto and adjust seasoning with more salt, pepper, or lemon juice as needed. For a thinner sauce, add a bit more water or olive oil.
    5. Store or Serve
  5. 5
    Use immediately or transfer to an airtight container. Cover the surface with a thin layer of olive oil to keep it fresh. Store in the fridge for up to 5 days or freeze for up to 1 month.
Note

Cashew Options: Roasted cashews add more flavor, while soaked raw cashews give extra creaminess.

Nut Substitutes: Substitute cashews with almonds, walnuts, or sunflower seeds for different flavor profiles.

Storage Tip: Always seal tightly and add a thin olive oil layer to prevent browning.

Serving Ideas: Toss with pasta, use as a spread in wraps, or drizzle over grilled veggies, eggs, or avocado toast.

Make it Cheesy: Add Parmesan cheese or Pecorino Romano if not vegan.

Keywords: dairy-free pesto, creamy cashew pesto, basil pesto recipe, easy vegan pesto, healthy pasta sauce
Read it online: https://petitepanini.com/recipe/creamy-basil-cashew-pesto/