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a small jar filled with green cashew pesto with a gold spoon in it

Cashew Pesto

Homemade Cashew Pesto is so easy to make! Use cashews rather than pine nuts to make a nutty, herby spread that will add flavor and character to so many different meals.
Course sauce
Cuisine American
Keyword cashew pesto
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 Servings
Calories 182kcal
Author Cindy Gordon | Vegetarian Mamma


  • Food processor


  • 1 tbsp Minced Garlic
  • 1 cup Fresh Basil tightly packed
  • ¼ cup Olive Oil plus more as needed
  • 2 tbsp Lemon Juice freshly squeezed
  • ¼ cup Unsalted cashews
  • 2 tbsp Parmesan Cheese shredded. Can use Vegan cheese if desired


  • Place the minced garlic and a cup of tightly packed fresh basil leaves into a food processor.
  • Add in oil and freshly squeezed lemon juice.
  • Then add cashews and parmesan cheese to the mixture in the food processor. Pulse until well combined, but not completely smooth.
  • Add salt and pepper to taste, then adjust to desired consistency by adding more oil.
  • Store in an airtight container in the refrigerator for up to one week.



  • Make this recipe vegan by using a vegan parmesan cheese substitute. 
  • Use high quality, fresh ingredients for the best results. 


Calories: 182kcal | Carbohydrates: 4g | Protein: 3g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 2mg | Sodium: 42mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Vitamin A: 337IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 1mg