Cashew Pesto

Makes 1 1/2 cups (480 ml)

Ingredients

1 cup (240 ml) raw cashews 4 garlic cloves 1 cup packed fresh basil (~3oz (85.1 g)) extra virgin olive oil 1/2 teaspoon (10 ml) coarse ground sea salt

Instructions

Add cashews and garlic to a food processor. Process until chopped small. Add basil to the food processor and blend to mix. With the blade running, add olive oil until the pesto reaches desired consistency. Add a pinch of sea salt while blade is running to mix evenly. Store leftover pesto covered in a storage container in the fridge for 2–3 days.

Enjoy!

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Cashew pesto is a pine-nut-free pesto that is every bit as lush as the original. Fresh basil and garlic blend with soaked cashews and olive oil until silky, with sea salt sharpening every leaf. Toss it with zucchini noodles, spoon it over grilled chicken, or stir it into roasted vegetables.

Pro Tips

• Blend the basil first before streaming in the olive oil. Breaking the leaves down alone gives you a vibrant green sauce instead of a chunky herb paste.
• Stream the olive oil in gradually with the blade running, just like making mayo. The slow addition emulsifies the pesto into a creamy, clingy sauce.
• Soak the cashews briefly in warm water if your blender is not high-powered. Softened nuts blend smoother and give the pesto its creamy body.
• A pinch of salt while the blade runs distributes it evenly. Salt added at the end leaves salty pockets in the finished pesto.

Frequently Asked Questions

How long does cashew pesto keep?

Two to three days covered in the refrigerator. The basil darkens over time, so making it the day you serve it gives the best color and flavor.

Why cashews instead of pine nuts?

Cashews are creamier and milder than pine nuts, and they keep the pesto paleo and nut-allergy-friendlier for people avoiding pine nuts. The texture is noticeably richer.

What can I use this pesto on?

Zucchini noodles, grilled chicken, roasted vegetables, or spread onto paleo bread. It also makes an excellent sauce for fish.

Recipe Card

Stav Kogan

Makes 1 1/2 cups

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 4 garlic cloves
• 1 cup packed fresh basil (~3oz)
• 1/2 tsp coarse ground sea salt

Method

 

1. Add basil to the food processor and blend to mix. With the blade running, add olive oil until the pesto reaches desired consistency.
2. Add a pinch of sea salt while blade is running to mix evenly. Store leftover pesto covered in a storage container in the fridge for 2–3 days.

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