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pesto sauce without pine nuts made with cashews in a bowl with fresh basil

Pesto Sauce Recipe Without Pine Nuts

A creamy, vibrant basil pesto made with cashews instead of pine nuts - ready in under 10 minutes.
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Prep Time 10 minutes
Servings: 1 cup
Course: Condiment, Sauce
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 20 g (2 tablespoons) raw cashew nuts
  • 2 garlic cloves
  • 50-60 g (about ½ cup grated) Parmesan cheese
  • 45 g (2 packed cups) fresh basil leaves
  • 60 g (¼ cup) extra virgin olive oil
  • Salt to taste

Equipment

  • Small food processor (a mini chopper works great)
  • Rubber spatula
  • Airtight jar for storage

Method
 

  1. Add the cashews, garlic, and Parmesan to the bowl of a small food processor. Pulse several times until the mixture resembles coarse crumbs.
  2. Add the fresh basil and pulse again until the leaves are broken down and incorporated.
  3. Pour in the olive oil and add salt. Blend until smooth and creamy, scraping down the sides as needed.
  4. Adjust consistency with more olive oil if you'd like it looser.
  5. Serve immediately or transfer to an airtight jar.

Notes

  • Nut variations: Almonds, walnuts, pecans, and hazelnuts all work as substitutes at a 1:1 ratio by weight. See the comparison section in the post for flavor differences.
  • No nuts: Omit entirely and increase Parmesan slightly for a lighter pesto.
  • Toasting: Toast cashews in a dry pan for 3-4 minutes before blending for deeper flavor.
  • Storage: Refrigerate in an airtight jar up to 5 days. Drizzle olive oil over the surface to prevent browning.
  • Freezing: Freeze in an ice cube tray, transfer cubes to a freezer bag. Keeps up to 3 months.