Total Time
Prep 5 mins
Cook 0 mins

This is so simple yet amazingly delicious!!! Use it on pasta, chicken, fish or spread on crackers or crostini!!! You can use any kind of cashew. I like to use the roasted salted cashew pieces. But if you want unsalted, just adjust the amount of salt at the end.


  1. In a food processor, finely chop basil, garlic, cashews and cheese.
  2. Slowly drizzle in olive oil. (Use amount that will make to desired consistency.).
  3. Season to taste with salt and pepper.
Most Helpful

This is delicious! I used fresh basil from my garden, roasted salted cashews (which means I needed less salt at the end) and a little squeeze of lemon. My pesto was quite thick because I ran out of olive oil, but it's delicious. The taste of the cashews really comes out, and of course they are much more affordable than pine nuts. I can't wait to try it with pasta or fish. Made for ZWT 7 - Shady Ladies.

ElleFirebrand June 10, 2011

Love this pesto, I have made it twice, first time didn't use as much oil, second time followed oil amount in recipe. Think I prefer it with slightly less oil. I've used it as a pasta sauce, in dips, and on toast. This is now a family favourite and I like that it doesn't use pine nuts. Thanks for sharing.

thehungrykiwi June 03, 2010

This is Delish! Made it for the top of a soup for the cafe I work in. My boss said it was the best pesto she's ever tasted. Definitely a winner! will make again.

Karli weaver July 26, 2013