There’s something special about homemade pesto: the fresh basil, the rich olive oil, the creamy texture, and that unmistakable garden-fresh flavor that instantly makes any meal feel elevated.
Instead of traditional pine nuts, this recipe uses creamy cashews for a smooth, rich texture that’s affordable, easy to find, and absolutely delicious. It’s bright, herbaceous, garlicky, and incredibly versatile, perfect tossed with pasta, spread onto sandwiches, spooned over roasted vegetables, or served as a dip with warm bread.
The best part? It comes together in just 5 minutes with simple pantry ingredients.
Whether you’re meal prepping for the week or looking for a fresh homemade sauce to keep in your fridge, this is one of those recipes you’ll make over and over again.
Why You’ll Love This Recipe
- Rich, creamy homemade pesto that tastes better than store-bought versions
- Made without pine nuts
- Rich, creamy texture from cashews
- Ready in just 5 minutes
- Perfect for meal prep
- Freezer-friendly
- Naturally vegetarian
- Easy to customize
Easy Cashew Basil Pesto Without Pine Nuts
Course: AppetizersCuisine: ItalianDifficulty: Easy6
servings5
minutes185
kcalIngredients
2 cups fresh basil leaves, packed
⅓ cup raw cashews
1 garlic clove
½ cup freshly grated parmesan cheese
½ cup extra virgin olive oil
½ tsp sea salt
2 tablespoons cold water (optional, for extra creaminess)
Directions
- Add cashews, garlic, parmesan, and salt to a food processor. Pulse until finely ground for a smooth base.
- Add basil and olive oil. Blend until smooth and creamy.
- For a lighter silky texture, add cold water one tablespoon at a time while blending.
- Taste and adjust seasoning. Add more parmesan for richness.
Notes
- Tips for the BEST Homemade Pesto
Use Fresh Basil Only
Fresh, vibrant basil gives the pesto its signature flavor and bright green color.
Don’t Overblend
Pulse just until creamy to keep the pesto fresh-tasting and vibrant.
Add Ice Water for Color
A splash of cold water helps keep the pesto beautifully green.
Use Fresh Parmesan
Freshly grated parmesan melts into the pesto better than pre-shredded cheese.
Store with Olive Oil on Top
A thin layer of olive oil helps prevent browning in the refrigerator. - Nut Substitutions for Pesto
One of the best things about homemade pesto is how customizable it is. If you don’t have cashews on hand, try one of these easy substitutions.
Best Nut Alternatives
Walnuts
Rich and earthy with classic pesto flavor.
Almonds
Mild and slightly sweet with great texture.
Pistachios
Extra vibrant and naturally buttery.
Pecans
Soft, rich, and slightly sweet.
Pine Nuts
Traditional and buttery.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, most recipes like this can be prepared in advance. Store it in an airtight container in the fridge and follow proper storage guidelines. It often tastes even better after the flavors have had time to develop.
How long does this recipe last in the fridge?
It typically lasts 3–5 days in the refrigerator, depending on the ingredients used. Always store it in a sealed container and check freshness before serving.
Can I freeze this recipe?
Yes, many recipes can be frozen for up to 2–3 months. For best results, freeze in small portions and thaw in the fridge overnight before using.
Best Ways to Use Basil Pesto (Pasta, Sandwiches & More
This creamy pesto is incredibly versatile and adds fresh flavor to almost anything.
Favorite Serving Ideas
- Tossed with warm pasta
- Spread on sandwiches and wraps
- Drizzled over roasted vegetables
- Served with grilled chicken or salmon
- Mixed into grain bowls
- Spread onto flatbread pizza
- Swirled into soups
- Served as a dip with sourdough bread
- Added to scrambled eggs
- Spoon over burrata and tomatoes
Storage Instructions
- fridge: 4–5 days
- freezer: up to 2 months
- store with olive oil layer on top to prevent browning
