This cashew pesto comes together in just 5 minutes and is a more budget-friendly alternative to traditional pine nut pesto. It's made with raw cashews, fresh basil, Parmesan, garlic, salt, and extra virgin olive oil. The cashews bring a lovely creaminess, while the basil and cheese give it that unmistakable homemade pesto flavor.
I use this cashew sauce on pasta, gnocchi, pizza, roasted vegetables, potatoes, and salad dressings. It's a kitchen staple that comes in handy whenever you want to elevate a simple meal with zero fuss. You can adjust the olive oil to reach your preferred texture and freeze it in portions to keep on hand—these quantities make about 2 servings.
To keep exploring homemade staples, I recommend my cashew cream cheese and roasted carrot and tomato romesco sauce, two great ways to switch up your sides and sauces.
Tips and tricks for making cashew pesto sauce
Using cashews makes this pesto much more affordable.
I use it for pasta, gnocchi, pizza, roasted veggies, potatoes, dressings, and so much more.
Homemade pesto keeps for up to 6 days in the fridge, but best of all, you can freeze it in individual portions and it will keep for up to a year.
Yes, you can freeze it in small portions, for example in an ice cube tray with a lid. That way, you only thaw the exact amount you need right in the fridge.
For a vegan version, swap out the Parmesan for a plant-based alternative or stir in nutritional yeast to taste. Adjust the salt at the end, as the flavor will be slightly different from the cheese version.
Drizzle in a little extra virgin olive oil gradually until you reach the texture you like. If you're tossing it with pasta, you can also loosen your portion with a splash of the pasta cooking water.
Sauces & basics
Sauces & basics
Sauces & basics
Sauces & basics
Sauces & basics
Sauces & basics
Sauces & basics
Sauces & basics
