Basil Cashew Pesto (Without Pine Nuts!)

by Kayla Berman on June 19, 2023 0 comments

If you’re looking for a simple way to introduce a burst of vibrant, summery flavors to all your favorite dishes, look no further than my irresistible recipe for Basil Cashew Pesto. Making this inexpensive pesto without pine nuts is unbelievably quick and easy, requiring just a handful of ingredients that won’t break the bank.

Try this delicious sauce out in my Butter Pesto Salmon, Turkey Pesto Meatballs, Pesto Flatbread Pizza, or Orzo Pasta Salad!

About/Why You’ll Love This Recipe

When it comes to homemade sauces, this cashew basil pesto might just rule supreme. It’s perfect for adding a bright pop of herbaceous goodness to anything it touches, including everything from hummus and fish to sandwiches and pasta.

If its versatility is not enough to convince you to try this recipe, pesto without pine nuts is also:

Budget-Friendly – According to a recent study, pine nuts average a whopping $23 per pound. Cashews, on the other hand, clock in at a little over ⅓ of that cost at $8.95 per pound on average. I’m no math major, but that seems like a no-brainer cost-saving measure to me!
Quick & Easy – All you need is about 15 minutes of prep time to whip up a batch of this delightful pesto with cashews.
Made With Only 8 Ingredients – And I’d bet you have at least 3 of them on hand in your pantry at all times.
Customizable – Make it thicker or thinner, add more or less garlic, swap in different varieties of nuts… When you make your own homemade version of anything, you’re in control! Read on below for even more ideas on how to make this pine nut-free pesto your own.
Better Than Store-Bought – When you see the gorgeously verdant green hue of this cashew pesto recipe, you’ll know you’re onto something good.

Ingredients & Substitutions

As mentioned earlier, you only need a handful of ingredients to make this tasty homemade pesto recipe with cashews. Here’s what to grab:

Raw Cashews – While store-bought pre-roasted cashews may suffice, I find the act of roasting them yourself unlocks a depth of flavor that adds a rich, nutty undertone to your pesto. The process is surprisingly simple, and the rewards are astounding.
Fresh Basil Leaves – Basil is the most classic, traditional herb to use for making this Italian sauce. That said, you’re welcome to experiment with other greens if you prefer.
Parmesan Cheese – For adding a nutty, salty, umami creaminess to your basil pesto cashew sauce. Other hard-aged cheeses like pecorino romano or grana padano are also welcome!
Extra Virgin Olive Oil – If you have it, now’s the time to grab that bottle of cold-pressed finishing oil. If not, your regular cooking oil will do just fine.
Lemon – Fresh is really the only option here. While you technically *can* use bottled lemon juice, the flavor just won’t be the same.
Garlic – You definitely want to use fresh garlic, too. It has so much more bite than the jarred kind!
Salt & Black Pepper – Basic seasoning is all you need when you have so many other phenomenal flavors happening.

Equipment

How To Make Pesto Without Pine Nuts

This delectably simple pesto recipe without pine nuts comes together in just a few easy steps:

Step 1: Roast Cashews. Spread the raw cashews evenly on a parchment-lined baking sheet. Roast at 325 degrees for 10 minutes, then remove them from the oven and let cool for 10 minutes.

raw cashews spread out on a baking sheet.

Step 2: Blitz the roasted cashews, fresh basil leaves, shredded parmesan cheese, extra virgin olive oil, lemon juice, and garlic cloves in a food processor until your desired texture is achieved. You can add more olive oil to your liking as well.

ingredients for making cashew pesto in the base of a food processor before blending.

puréed pesto without pine nuts in the base of a food processor.

Step 3: Season the pesto with salt and black pepper to taste, then blend to mix.

Step 4: Store in the refrigerator and enjoy!

Optional Variations & Dietary Adaptations

As much as I love this DIY pesto with no pine nuts recipe just the way it is written, there are plenty of ways for you to make it your own. Here are a few ideas to get you started:

Make your cashew pesto vegan by using a plant-based parmesan substitute.
Swap your nuts. While I think cashews are the closest substitute for pine nuts in pesto, you have tons of options to choose from. Pistachios, walnuts, almonds, macadamia nuts, or even pecans can also be used!
Or, make pesto without nuts by swapping in seeds like pepitas or sunflower seeds.
Try different greens (or use a mix!). Kale pesto with cashews has an earthier flavor than if it were made with basil. Arugula adds a lovely pepperiness, while parsley is rather lemony. Cilantro pesto is also a delight!

Expert Tips

Season to taste. The only way to know if you’ve added enough salt (or acid) is to taste, and taste again. If you’re new to this concept of “seasoning to taste,” this article by The Kitchn is for you!
Roasted cashews taste better than raw, and also give a better texture. Don’t skip the roasting step!
Invest in a high-speed blender or food processor to make quick work of this pesto sauce without pine nuts.
Shred your own cheese. I know that it’s tempting to buy pre-shredded cheese to cut down on prep work, but resist the urge! Pre-shredded cheese is coated in a starchy substance to keep the shreds from glomming together into a big blob in the bag. While the starch does a good job of that, it also prevents the cheese from melting properly and can give your pesto a weird, grainy texture.
Use the best quality olive oil you can afford. Real EVOO can range from floral to peppery, but no matter the flavor profile, it tastes GOOD. Cheaper brands of olive oil often taste rancid! I personally use California Olive Ranch, but any of these brands will also do well!
To prevent your pesto from oxidizing and turning brown, make sure you cover the top with an extra drizzle of oil before popping it in the fridge for up to 2 weeks. This keeps the air from getting in! You’re also welcome to freeze your pesto for up to 6 months.
Raw cashews are a staple of vegan cooking, so they’ve become much easier to find at *most* well-stocked grocery stores. If you can’t find them, check your local health store!

Serving Suggestions

Once made, this basil pesto with cashews can be used to elevate nearly any savory dish you can think of! Here are just a few ideas to get you started:

Slather it on any of your favorite grilled or roasted meats like my pesto butter salmon and pesto chicken breasts.
Toss it with your preferred pasta. It’s also great in pasta salads!
Use it in place of red sauce to give your homemade pizza a fresh, fun twist.
Add a dollop to your favorite dips like hummus or greek yogurt & cottage cheese veggie dip for an extra pop of flavor.
Spread it on sandwiches and wraps instead of (or in addition to) mayo.
Add it to softened butter for a delectable addition to your bread basket.

FAQs

Do I have to use cashews to make basil pesto without pine nuts?

Nope! As much as I personally love using cashews for making this pesto-no-pine-nuts yumminess, you’re welcome to swap in any nut (e.g. macadamias, hazelnuts, almonds, or walnuts) or seed (e.g. pepitas, sunflower seeds) instead.

Can I use pre-roasted nuts to cut down on prep time?

Sure, but make sure you opt for unsalted roasted nuts to give you greater control over the seasoning!

Why is my pesto gummy?

Oooops! Sounds like you might not have given your cashews ample time to cool down before processing. Make sure they are cool enough to handle comfortably before processing!

What kinds of cheese can be used in pesto?

Parmesan is my favorite. That said, any kind of hard cheese like pecorino, romano, grana padano, or asiago can also be used!

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Connect With Me!

If you make this pesto with no pine nuts recipe or any of my other recipes, I would absolutely love to know! Tag me @wellnessbykay on Instagram so I can see and share your recreations.

Love this recipe? Leave a comment and a rating! I love to see and it helps me continue to develop delicious recipes for this blog.