5 - Minute Basil Cashew Pesto - Flavour and Savour

a small bowl of basil cashew pesto with a spoon

5 - Minute Basil Cashew Pesto

This recipe for basil cashew pesto takes about 5 minutes to make. Use it fresh or freeze it for later to use on pasta, zucchini noodles, roasted vegetables, sandwiches, grilled meats, fish or shrimp and prawns. A versatile Italian sauce.

Course Dressings and Sauces

Cuisine American, Italian

Diet Gluten Free, Vegetarian

Prep Time 5

Total Time 5

Servings

Calories 164kcal

Author Elaine

Equipment

food processor
spatula
skillet

Ingredients

2 cups fresh basil, packed
⅓ cup cashews, toasted
2 cloves garlic, roughly chopped
1 tablespoon lemon juice, freshly squeezed
¼ cup Parmesan cheese, grated
½ teaspoon sea salt
½ cup olive oil, extra virgin

Instructions

Toast cashews in a skillet until lightly browned. Let cool slightly.
Add all ingredients escept olive oil to the bowl of a food processor.
Pulse until finely chopped, stopping occasionally to scrape sides of bowl.
With machine running, pour olive oil through the chute a little at a time. Check to see that it is emulsifying. You may have a little more oil than you need. Process until well combined.
Transfer to glass jars or ice cube trays.
Refrigerate for 5 to 7 days or freeze for 3 months.

Notes

Possible variations:

Change the nuts: substitute almonds, walnuts or the traditional pine nuts for the cashews.
Keep it dairy-free and vegan: add 3 - 4 tablespoons of nutritional yeast instead of Parmesan cheese
Make it thinner: add a little water until you achieve the consistency you like.
Leave it a little chunky, or process it longer to give it a smoother consistency.

Nutrition