Description
A rich and creamy cashew pesto made with soaked cashews, fresh basil, garlic, and lemon. This dairy-free, vegan twist on classic pesto is perfect for pasta, dips, or as a spread.
Ingredients
Scale
3 large cloves garlic, peeled (or 1/4 teaspoon + 1/8 garlic powder)
2 (1.5-ounce) containers fresh basil
1/2 cup raw cashews (soaked for 4 hours and rinsed)
1/4 teaspoon fine mineral or sea salt
1/4 teaspoon granulated onion
1/4 cup extra virgin olive oil
2 teaspoons fresh lemon juice (from 1/4 lemon)
Optional:
(1-2) 1” cubes Parmigiano-Reggiano (omit for vegans)
Instructions
If you’re skipping the blanching, begin at Step 4.
- Boil water: Bring a large pot of water to a boil.
- Blanch garlic: Add the peeled garlic cloves and boil for 2 minutes.
- Blanch basil: Add the basil leaves and boil for 30-45 seconds, just until bright green. Strain in a metal strainer and rinse with cold water.
- Make the base: In a food processor, combine the soaked cashews, blanched garlic, salt, and granulated onion, and cheese (if using). Process on high, into a fine crumb texture, about 15 seconds.
- Add basil & liquids: Add the basil, lemon juice, and olive oil. Blend until smooth and creamy, scraping down the sides as needed.
- Store: Use the pesto immediately, or transfer to a glass jar for storage. Press a piece of parchment paper over the surface before sealing to help preserve freshness.
- Refrigerate or freeze: Keeps in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Equipment
Notes
- For the smoothest texture, soak cashews for 1–4 hours and rinse before blending.
- Blanching basil and garlic helps preserve the pesto’s bright green color, softens garlic’s bite, and improves creaminess.
- In a rush? You can skip soaking and blanching—just add 2–4 tablespoons of water when blending to help it come together (it won’t be quite as creamy, but still delicious).
