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This Cashew Pesto is one of those things that I make almost on a weekly basis, but have never actually posted the recipe here! It’s about time. We all need easy access to something so delicious 🙂
It goes well with so many different things -chicken, shrimp, gnocchi, pasta, you name it…it’s good! And it couldn’t be easier to make. The cashews give it a bit of a sweetness as opposed to traditional pine nuts, and the nutritional yeast gives it a “cheesy” flavor…without the dairy!
I like to use my Nutribullet because it’s small and easy to clean, but feel free to use a blender or food processor if that’s all you have.
Check out my Instagram (@maryswholelife) for details on how to make these yummy Chicken Caprese Skewers shown above!
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Cashew Pesto
Ingredients
- 1 cup packed fresh basil leaves
- ¼ cup raw unsalted cashews
- 1-2 garlic cloves
- 1 tbsp nutritional yeast
- ½ tsp sea salt
- ⅓ cup olive oil, extra virgin
Instructions
- Combine all ingredients and blend for 10-15 seconds until combined but still slightly lumpy (unless you want it to be more of a pureed sauce, then go to town!)
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
Yummy! Will also try arugula in place of basil or beet greens!! Or half basil / half other…thanks!!
So glad you enjoyed it!
Love this, make it all the time, put it on everything!
Question – how long does it keep in the fridge? Making in batches for gifts.
Hi! Sorry for the delayed response here – It should last for up to 5 days. It may last longer but will start to turn brownish.
This turned out so good and I love that it’s dairy free! We have a bunch of basil in the garden so I made multiple batches to freeze and I’ll be making more!
Thanks Sarah!!
This is delicious. Love your recipes! Thank you
So easy and delish!!
The only pesto recipe I use! SO good 🙂