Lemon Basil Cashew Pesto
A vibrant twist on classic pesto, this Lemon Basil Cashew Pesto uses zesty lemon and creamy cashews to create a refreshing and nutty sauce perfect for pastas, sandwiches, and salads. This unique variation is ideal for those looking to explore new flavor profiles with traditional Italian roots.
Prep time: 15 minutesCook time: Serves: 8
Ingredients
2 cups fresh basil leaves
1 cup raw cashews
3/4 cup grated Parmesan cheese
1/2 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice
3 cloves garlic, peeled
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Begin by toasting the raw cashews in a dry skillet over medium heat until golden brown, approximately 4-5 minutes. Allow them to cool.
2. In a food processor, combine the toasted cashews, fresh basil leaves, grated Parmesan cheese, garlic cloves, salt, and black pepper.
3. Pulse the ingredients until they are coarsely chopped.
4. With the food processor running, slowly drizzle in the extra-virgin olive oil and freshly squeezed lemon juice until the mixture is smooth and creamy.
5. Taste and adjust seasoning if necessary, adding more salt or lemon juice to taste.
6. Transfer the pesto to a container and use immediately or store for later use.
Storage
Store in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze in ice cube trays and transfer to a freezer bag.
Reheating
Allow to thaw in the refrigerator overnight and use as a fresh spread or sauce. Avoid microwaving directly.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
