Cashew Pesto {Whole30, Paleo, Vegan}
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
- â…“ 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!)
9 Comments on “Cashew Pesto {Whole30, Paleo, Vegan}”
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 🙂