Lemon Basil Cashew Pesto

🕒 Prep: 15 min
🔥 Cook:
🍽 Serves: 8
★★★★★
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Introducing a fresh twist on a classic, this Lemon Basil Cashew Pesto is a delightful combination of bright, zesty lemon and creamy, nutty cashews. It's perfect for adding a burst of flavor to your favorite dishes, whether you're dressing up pasta, sandwiches, or even grilled veggies.

Ingredients for Lemon Basil Cashew Pesto

Basil leaves are the soul of any pesto, providing that iconic fresh and aromatic taste. Here, they pair beautifully with the lemon for a refreshing twist. Raw cashews are what make this pesto creamy and rich, standing in for the more traditional pine nuts. Toasting the cashews brings out their natural sweetness and adds depth to the flavor. Grated Parmesan cheese adds a savory umami note, balancing the sweetness of the nuts and the tartness of the lemon. Extra-virgin olive oil is essential for its smooth texture and fruity flavor that ties the pesto together. The lemon juice introduces a bright, tangy element that lifts the other flavors. Garlic gives it a punchy, aromatic backbone, while a bit of salt and black pepper round out the seasoning beautifully.

Tips & Tricks

  • Always toast your cashews to bring out their best flavor. It makes a noticeable difference.
  • Adjust the lemon juice to your liking—start with less if you're unsure and add more as needed.
  • If your pesto is too thick, add a splash more olive oil to loosen it up.
  • Store leftover pesto in an airtight container with a thin layer of olive oil on top to prevent browning.

Serving Suggestions

This Lemon Basil Cashew Pesto is incredibly versatile. Toss it with your favorite pasta for a quick meal, or spread it on a sandwich for an added burst of flavor. It's also fantastic drizzled over grilled chicken or fish, or as a topping for roasted vegetables like asparagus or zucchini.

Frequently Asked Questions

Can I use roasted cashews instead of raw?
Yes, but reduce the toasting time to avoid over-roasting them.
How long will this pesto keep?
Stored properly in the fridge, it can last up to a week.
Is there a substitute for Parmesan cheese?
You can use nutritional yeast for a dairy-free option, though it will alter the taste slightly.

Lemon Basil Cashew Pesto Recipe Walkthrough

Start by heating a dry skillet over medium heat. Toss in the raw cashews and toast them until they're golden brown, which usually takes about 4-5 minutes. Keep an eye on them to prevent burning, and once they're done, let them cool for a bit.

Next, grab your food processor. Add the cooled cashews, fresh basil leaves, grated Parmesan cheese, garlic cloves, salt, and black pepper. Pulse these ingredients until they are coarsely chopped. You want everything to be well-integrated but not turn it into a paste just yet.

With the processor running, slowly drizzle in the extra-virgin olive oil and freshly squeezed lemon juice. This is where the magic happens, transforming the chopped ingredients into a smooth, creamy pesto. Give it a taste and adjust the seasoning if needed. A little extra salt or lemon juice can make all the difference.

Once you're happy with the taste and texture, transfer your pesto to a container. It's ready to use immediately, but if you'd like to save it for later, just pop it in the fridge.

Why You'll Love This Recipe

  • It's a unique take on traditional pesto with a citrusy kick.
  • The creamy texture from cashews adds richness without overwhelming.
  • Perfect for meal prep, it stores well and keeps its vibrant flavor.
  • Versatile enough to enhance everything from pasta to roasted vegetables.

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

Step-by-step 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.

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