• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Greedy Gourmet | Food & Travel Blog

Greedy Gourmet is an award winning food and travel blog. Eclectic recipes from all over the world are regularly published, satisfying the blog's audience of adventurous eaters' needs.

  • Home
  • Recipes
  • Travel
  • Pantry
    • Ingredient Substitutes
    • Q & A
    • Recipe Compilations
    • Cook By Ingredient
    • Quizzes
  • About
  • Work With Me
  • Contact
You are here: Home / Cooking Times / a) 30 mins or less / Cashew Pesto

Cashew Pesto

21st May 2018 - By Michelle Minnaar
This post may contain affiliate links.

Facebook4TweetPin13Yummly5Shares22
Jump to Recipe

For those of you who have been following me for a while know that I love home made pesto more than anything. Finally, after some time I have made this cashew pesto which I’ve been wanting to make for a while! The savoury version of the cashew pesto can be paired with starters, used as a dip or as a rub for fish or meat. I’ve recently used the delicious cashew pesto in my pesto baked salmon recipe which you will discover soon. If you buy enough cashews, you can also make a sweet version of the cashew pesto, especially when you remove the savoury elements. An excellent substitute to standard peanut butter.

Pesto Cashew

cashew pesto

What is cashew pesto? The original term ‘pesto’ refers to a sauce using the crushing or blending method of cooking. The most common pesto comprises basil garlic, pine nuts, parmesan, olive oil and seasoning. This cashew pesto, however, consists of cashew nuts, coriander leaves, parmesan, olive oil and a considerable amount of garlic. In fact, altogether you need to use four garlic cloves for this recipe. I recommend you dice one garlic clove and test its strength. Sometimes you may need to add more or less garlic depending on its pungency. If you are not so keen on garlic, just put half of the recommended amount into the blender. The olive oil and the parmesan will fuse together with the garlic flavour and make it smoother.

Cashews Coriander Garlic Parmesan

make it vegan

If you omit the cheese, you can make vegan cashew pesto. You’ll need to add more cashews for a coarser consistency. Although the Parmesan itself adds a touch of creaminess to the pesto, overall you can use a half of an avocado as a substitute. The pesto will still be green, flavourful and vegan with a subtle creaminess. Also, be careful when buying cashews. Sometimes, they come flavoured or roasted in butter, so check out the packaging first and opt for raw and unsalted.

Blender Pesto Ingredients

blenders

For this recipe, you will need to take out the food processor or the hand blender. So, place all the ingredients in a blender and process until relatively smooth.

These are just a few food processors that you can look out for. Of course, depending on your other kitchen needs, you can select which one suits your needs best!

consistency

Some people use the olive oil to regulate the consistency of the cashew pesto. Be careful with this step because if you use too much olive oil the whole pesto can become oily and unpleasant to eat. Also, olive oil can be quite fragrant. I recommend using a bit of water instead to control the consistency of the cashew pesto. If your cashew pesto becomes too runny, toss in some more cashews and coriander leaves. If you follow the recipe precisely, you will achieve the desired consistency.

Cashew Pesto Processed

storage

There are three things that I love about making pesto. The first being it making pesto is hassle free, all you need to do is toss in all ingredients and push the button. Second, it’s mess free. Once you are done with it, you just need to rinse the blender’s container with soapy water immediately. Otherwise, the cashew pesto will dry out on the sides and the blades and it’s going to be a pain to clean the whole thing. Pour the cashew pesto into containers and store them in the freezer, or in the fridge for a couple of days.  Lastly, the third thing that I love about making pesto is that you can make any version you like.

Salmon Cashew Pesto

savoury versions

Again, there are so many substitutes or ingredients that one can use  for making cashew pesto. The first being, instead of the coriander, you can make an easy cashew basil pesto. Perhaps add some red pepper flakes for some heat in the end. Basil is just as aromatic as the coriander leaves, so choose which one you prefer more. Taste, tweak and repeat.

You can also substitute the cashew nuts for walnuts and make a delicious walnut pesto. Or, you can also add pine nuts and make pesto with basil the traditional way. Here are a few examples of similar pestos that might inspire you:

  • walnut and watercress pesto – get it here
  • avocado pesto – get it here
  • pecan and rocket pesto – get it here
  • basil and pistachio pesto – get it here

pairing

You can serve this cashew pesto on a piece of toasted bread, or a grilled pepper if you have a gluten allergy. Otherwise, remember to serve a generous amount on any type of pasta of your liking. For example, instead of using breadcrumbs in my Sicilian spaghetti recipe, you can add a good spoonful of cashew pesto.  You can use it as a dip with vegetable sticks or fried nachos. Also, you can even dip your sweet and crunchy fries like these into it.  My personal favourite is cooking with pesto altogether and infusing the flavours of the pesto with other ingredients such as fish. Recently, I’ve made a lovely pesto baked salmon which combined very well with the tangy flavours of the pesto.

Dipping Cashew Pesto

sweet version

If you’ve bought too many cashews then I highly recommend keeping them to make a sweet version of the cashew pesto or cashew cream. This type of cashew cream you can use as a garnish for cakes, serve it on top of oatmeal or fresh fruits. You can also serve it on top of ice cream. All you’ll need is a handful of raw cashews, some lactose-free milk, maple syrup or agave nectar and a vanilla bean. Boil the cashews in water first and then let them rest for an hour or so. Place all the other ingredients in the food processor and mix them together. A really healthy alternative to chocolate or peanut butter!

What is your favourite way to cook with pesto?

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Close up shot of cashew pesto in a clear bowl

Cashew Pesto


★★★★★

5 from 1 reviews

  • Author: Michelle Minnaar
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 cups 1x
Print Recipe
Pin Recipe

Description

Have you ever had cashew pesto like this one? You’ll need a considerable amount of cashew nuts, coriander leaves, four cloves of garlic, olive oil, parmesan, seasoning and a food processor. You can easily create a vegan cashew pesto by substituting the cheese with avocado. Enjoy it on a toast, with pasta or fish.


Scale

Ingredients

  • 125ml (1/2 cup) cashew nuts
  • 125ml (1/2 cup) Parmesan cheese, grated
  • 125ml (1/2 cup) olive oil
  • 250ml (1 cup) coriander leaves, washed
  • 4 garlic cloves, peeled

Instructions

  • Place all the ingredients in a blender and process until relatively smooth.
  • Serve on toasted bread, in pasta or bake on fish.

  • Category: Main Course
  • Cuisine: Side Dish

Nutrition

  • Serving Size: 1 serving
  • Calories: 119
  • Sodium: 83 mg
  • Fat: 11.4 g
  • Saturated Fat: 2.7 g
  • Carbohydrates: 2.1 g
  • Protein: 3.6 g
  • Cholesterol: 6 mg

Did you make this recipe?

Tag @greedygourmet on Instagram and hashtag it #greedygourmet

save the recipe to your pinterest board

Cashew Pesto

Facebook4TweetPin13Yummly5Shares22

RECEIVE FAB RECIPES, WIN EXCLUSIVE PRIZES + MORE

Subscribe to my free newsletter and receive an eCookbook of my most popular recipes!

Reader Interactions

Comments

  1. Leila Benhamida says

    22nd May 2018 at 7:03 pm

    I enjoy cooking pesto with salmon or pasta.

    Reply
    • michelle says

      24th May 2018 at 11:56 am

      same here 🙂

      Reply
  2. Helen at Casa Costello says

    25th May 2018 at 11:32 am

    I love that you have included a non-cheese version – Brilliant tip to use avocado instead of parmesan. The colour of this cashew pesto is wonderful!

    Reply
    • michelle says

      29th May 2018 at 9:57 am

      You’re welcome Helen! 🙂

      Reply
  3. cheryl hadfield says

    9th June 2018 at 11:18 pm

    I enjoy using pesto with pasta

    Reply
  4. sharon martin says

    29th June 2018 at 2:12 pm

    i like my pesto with pasta

    Reply
  5. Kim Styles says

    3rd July 2018 at 6:57 pm

    I love hot pasta stirred in pesto with then eaten hot or cold for my packed lunch!

    ★★★★★

    Reply
  6. Kelly Hirst says

    5th July 2018 at 1:00 pm

    My favourite is pesto pasta

    Reply
  7. Solange says

    23rd July 2018 at 6:17 pm

    I like my pesto with pasta.

    Reply
  8. Natalie Crossan says

    30th July 2018 at 10:16 pm

    I really enjoy just pesto and pasta 🙂

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

Recipe Rating




Primary Sidebar

RECEIVE FAB RECIPES, WIN EXCLUSIVE PRIZES + MORE

Subscribe to my free newsletter and receive an eCookbook of my most popular recipes!

Footer

 

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

 

  • Home
  • About
  • Work With Me
  • Contact
  • Copyright, Privacy & Disclosure Policy
  • Food Photography
  • Recipe Development
  • Food Videography
  • Site Map

All photos found on Greedy Gourmet are available for licensing. Contact me for quotes. Alternatively, go to Stock Photos to see what's available.

Copyright Greedy Gourmet© 2007–2021