Go Back
Pasta with pesto in a white bowl.

Pesto with Cashews

This homemade Cashew Pesto is a simple and easy recipe that only takes about 5 minutes to make! The cashews give this sauce a creamy texture and delicious cheesy flavor.
Print Recipe Pin Recipe Share on Facebook
Prep Time 5 minutes
Total Time 5 minutes
Course Sauce
Cuisine American, Italian
Servings 4
Calories 205 kcal

Equipment

  • 1 Food Processor

Ingredients
  

  • 2 Cup Basil
  • ¾ Cup Raw Cashews
  • ⅓ Cup Lemon Juice
  • 2 Tablespoons Olive Oil
  • 2 Cloves of Garlic
  • 1 Teaspoon Salt
  • ¼ Teaspoon Black Pepper

Instructions
 

  • Start by adding all ingredients in a food processor or blender.
  • Blend until pesto is a smooth and creamy consistency. (Add water if needed.)

Notes

How to Store Leftovers

Leftovers can be stored in an airtight container for up to 5 days.
To freeze leftover pesto, add it to an ice cube tray. Freeze until solid, and then transfer the cubes into an airtight freezer safe container or bag.
**See full post for more information and step-by-step photos.
Keywords basil pesto with cashews, cashew pesto, how to make pesto with cashews