This Easy Cashew pesto is a fantastic alternative to the traditional basil pesto, offering a creamy and nutty twist. In this recipe, I paired this flavorful pesto with grilled chicken, zucchini spaghetti, and sweet cherry tomatoes, creating a fresh and light dish that’s perfect for any season. It’s gluten-free, simple to make, and bursting with flavor!
I’ve always loved pesto, and it’s one of those versatile sauces that can elevate any dish. This Easy Cashew Pesto has a subtle sweetness from the cashews, a refreshing tang from the lemon juice, and an earthy richness that pairs beautifully with grilled chicken. While basil pesto traditionally uses pine nuts, I love swapping them for cashews for a smoother, slightly buttery flavor. It’s just as delicious and much more affordable!
This dish is the perfect follow-up to my Grilled Chicken Romesco with Zucchini Spaghetti, but with a twist. The cashew pesto brings a different, fresh, herby flavor to grilled chicken and zucchini spaghetti. While both options are great for grilled chicken, the pesto offers a lighter, more herbaceous experience. You can easily switch up the sauces, giving you two unique ways to enjoy a healthy meal with minimal effort!
How to Make Easy Cashew Pesto
The cashew pesto is simple to prepare. Just blend fresh basil, cashews, garlic, olive oil, and a squeeze of lemon juice in a food processor until smooth. If the pesto is too thick, add a little more olive oil or water to adjust the consistency. A pinch of salt brings it all together. It’s fast, flavorful, and perfect for dressing up chicken, vegetables, or pasta.
Grilled Chicken and Zucchini Spaghetti
This recipe uses grilled chicken breasts from my Grilled Chicken Romesco with Zucchini Spagetti, but you can also swap the protein for salmon or a plant-based alternative. Zucchini spaghetti is a great low-carb option, but feel free to use regular pasta if you prefer. The cherry tomatoes add a burst of sweetness that balances the savory chicken and creamy pesto.
Why You’ll Love It
This dish is not only light and flavorful, but it’s also versatile enough to be served with different proteins and sides. It’s a quick meal that’s perfect for weeknights, and it’s also gluten-free and keto-friendly. Whether you’re making it for yourself or sharing with friends and family, this meal is sure to impress.
This recipe is easy to make, customizable, and perfect for anyone looking for a fresh, healthy meal Whether you go with zucchini spaghetti or pasta, this cashew pesto will elevate any meal. I love the variety of flavors and how simple it is to prepare. Give it a try and let me know how it turns out!
Easy Cashew Pesto (No Pine Nuts Needed!)
Ingredients
- 1 dl Cashews
- 1,2 dl Olive oil
- 1 tsp minced garlic
- ¾ dl flake salt
- 3 tbl Parmesan cheese grated
- Black pepper
- Water If the pesto is too thick, thin it out with a little water
- 1 tsp Lemon juice To add a bit acidity to the pesto
Instructions
Prepare the Ingredients:
- Add the raw cashew nuts, fresh basil leaves, grated parmesan, minced garlic clove, lemon juice, and a pinch of flaky salt to a food processor.
Add Olive Oil:
- With the motor running, slowly drizzle in the olive oil and blend until a thick, creamy pesto forms.
- If the pesto feels too thick, add a little water, a tablespoon at a time, until it reaches the consistency you like.
Taste and Adjust:
- Taste and add more salt, parmesan, or a splash of lemon juice, if needed.
Serve or Store:
- Use right away, or keep in an airtight container in the fridge for up to 4 days. Add a thin layer of olive oil on top to keep it fresh longer.
