Easy Cashew Pesto (No Pine Nuts Needed!)
This easy Cashew Pesto is a creamy, flavorful twist on the classic Italian sauce, made with cashews instead of pine nuts. Blended with fresh basil, garlic, Parmesan, and olive oil, it offers a slightly sweeter flavor that pairs beautifully with pasta, grilled vegetables, or chicken. It’s a great option if you're out of pine nuts or want a more budget-friendly alternative without compromising taste.
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.