Pesto is one of the simplest no-cook sauces to make, yet adds so much bright, fresh flavor to any dish. This one is made with fresh basil and cashews, but can easily be made nut-free and/or dairy-free to suite your needs. Put all of that garden basil to good use, and enjoy!
Lately, any night I’m feeling uninspired about what to make for dinner quickly turns into a pesto night. Plain pasta, chicken, shrimp, salmon, scallops – usual suspects in our dinner lineup – are quickly turned bright, fresh, and fancy with a spoonful of pesto. It’s just so flavorful and takes any dish up a notch!
My parents brought over a ton of fresh basil from their garden, and I wanted to gift them back with a recipe they could use at home too so their harvest doesn’t go to waste – because once that basil starts growing, it gets out of hand quick!
This is my simple, go-to recipe that works with tons of different nuts/seeds (so you can adjust to what you have on hand). It can be made with dairy (a little parmesan for that creamy, nutty bite) or easily dairy free. Just omit the parm and sub with nutritional yeast, or leave it out completely!
Either way, the result is a bright, creamy, fresh pesto that hits so many flavor notes yet is so so simple to make.
How We Use It
Our hands-down favorite way to use it up (mainly because Hudson is obsessed and will eat tons) is mixed with cooked pasta with chopped grilled chicken and sun dried tomatoes. It’s so good, and honestly tastes like summertime in a bite! Maybe even summertime in Italy… because hey, a girl can dream!
We also love this layered over a piece of fresh fish – white fish or salmon are both so good!
Let me know if you make this! And be sure to read the recipe notes for fridge/freezer storage tips, how to make nut/dairy free, and more!
Homemade Basil Pesto
Ingredients
- 1/2 cup raw cashews
- 1/4 cup parmesan cheese see notes
- 1 tbsp minced garlic
- juice of 1/2 medium lemon
- salt & pepper to taste
- 1 cup packed basil leaves
- 1/3 cup extra virgin olive oil
Instructions
- Add the cashews, parmesan, garlic, and lemon juice to a food processor. Season with 1/4 tsp salt and 1/4 tsp black pepper to start (you can add more to taste at the end). Pulse in the food processor until finely ground, about 1 minute.
- Add the basil and pulse to combine. With the motor running, pour the oil in slowly until the pesto is smooth. Season with additional salt to taste.
- Transfer to a small jar if not using immediately. To keep from browning, top with 1/2" olive oil then cover with a lid or plastic wrap and store in the refrigerator.
Notes
- I like the texture and flavor of cashews in this pesto, but you can substitute based on your preference: try walnuts, pine nuts, or sunflower seeds to make it nut-free.
- To make this dairy free, omit the parmesan. You can substitute it with an equal amount of nutritional yeast to keep that nutty/cheesy flavor, or omit completely – it will be great either way!
- The pesto will last for about 1 week in the refrigerator, or up to 6 months in the freezer. To freeze, I like to scoop tablespoon spoonfuls onto a parchment lined baking sheet and freeze in a single layer, then store in a bag. You can also freeze in an ice cube tray.
Nutrition
Save it to Pinterest!
2 Comments
Meagan
July 31, 2020 at 2:41 amI’ve never tried pesto with cashews, eager to try this recipe! I’ll probably add a drizzle of balsamic vinegar on top with some crushed red pepper. This looks great, I looove pesto.
Mary
August 1, 2020 at 3:04 amLove this!!!! Don’t have a food processor so I used a nutribullet on low. Texture was a little smoother than normal but the taste is amazing! Thank you 🙂