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Cashew Basil Pesto

April 1, 2017

Maria Marlowe’s favorite Spring recipe is this Cashew Basil Pesto. It’s incredible (and dairy free!)

Cashew Basil Pesto




00 min


00 min


2 cloves garlic

2 cups tightly packed fresh basil

1 cup cashews (soaked overnight, or at least 4 hours, and drained). Soaking cashews brings out the creamiest of textures. Simply put them in a bowl, cover with water, place a cover on the bowl, and let sit on the counter overnight or for at least 4 hours. (If you let them sit longer than overnight, refrigerate). When ready to use, simply drain.

1/4 tsp salt

1/3 cup olive oil (or more, depending on the consistency you want)


Put garlic in Vitamix or food processor and pulse until chopped.

Next add basil, and pulse again until it is broken down into small pieces.

Add cashews and salt, and process on low (1-2 on a Vitamix) so that the cashews are broken into tiny pieces, but still maintain a little texture. If using cashews that haven't been soaked, you may want to process on a higher level to get a creamier consistency.

Finally, with the motor running, drizzle in the olive oil until completely combined.

Spoon into an airtight container.

Can be used on pasta, as a dip, or in salad.

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