Cashew Pesto
This Cashew Pesto recipe is a flavorful alternative to traditional pesto with pine nuts. This bright, fresh, and tasty homemade pesto is made with cashews giving it a rich flavor and color. You'll love that this fast recipe can be ready with 5 ingredients in 5 minutes.
Ingredients
- 2 cups basil leaves
- ⅓ cup cashews
- ½ cup grated paremsan
- 2 garlic cloves, peeled
- ½ cup olive oil
- salt to taste
Instructions
- Get out your food processor. Add the basil, peeled garlic cloves, cashews, parmesan cheese, and olive oil to the food processor.
- Blend for several minutes until the pesto is well combined. Occasionally stop the processor and scrape the sides down to make sure it's all mixed in.
- Add salt to taste.
- Serve immediately or store in an airtight container in the fridge until ready to use.
Notes
Storage & Leftovers
Cashew pesto stores well for making ahead. Leftover pesto can be kept in an airtight container in the fridge for up to five days. If desired, you can put a thin layer of olive oil on top of the pesto to help prevent oxidizing and turning brown.
Freezing the Pesto
You can also easily freeze cashew pesto. Freezing homemade pesto is a great way to preserve fresh basil. After making the pesto, put it in ice cube trays and freeze. Once the pesto is frozen, remove the cubes from the trays and store them in a freezer bag or airtight container. When you need pesto, just pop out one cube and use it. You can keep frozen pesto for up to three months.
Nutrition
Calories: 178kcalCarbohydrates: 3gProtein: 3gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 5mgSodium: 111mgPotassium: 68mgFiber: 0.3gSugar: 0.3gVitamin A: 371IUVitamin C: 1mgCalcium: 69mgIron: 1mg
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