Creamy Cashew Pesto (+video)
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5-minute creamy cashew pesto pasta sauce tossed with your favorite noodles.
I adore all things pesto. Pesto pizza, pesto sandwiches, pesto pasta, straight up pesto from the jar.
Wait who said that??
Yeah that’s right, I eat pesto with a spoon from a jar. I was not kidding, I really really like pesto.
I’ve made walnut pesto, sunflower seed pesto, and traditional pine nut pesto and they’re all amazing. Each has a little bit different flavor. The other day as I was munching on a handful of cashews it hit me like a brick to the head that I had never tried cashew pesto.
WHAT.
Cashews are by far my favorite nut. If I could only eat one kind of nut for the rest of forever it would be the beloved cashew. I love the flavor, the texture, and it just seems to go well with pretty much anything. So whyyyyyy had I not tried cashew pesto??
No idea. It’s just a big character flaw I’d like to pretend isn’t there.
I’m gonna cut straight to the chase here – obviously I tried cashew pesto, it turnout amazing, and that’s why I’m sharing it with you today. I mean just look at how pretty this stuff is…
That green is on POINT> my friends.
It’ll take you just five minutes to whip up a batch of this perfectly flavored creamy cashew pesto and then you’ll be on your way to a crave-fulfilling dinner/lunch/snack/dessert (huh? maybe not dessert) in no time at all.
Oh and I made a video!!! (yayyyyy me!) It’s a different style than my previous videos so make sure you take a look and let me know what you think…
Try my 5-Minute Pesto recipe next!
Cashew Pesto Pasta
Ingredients
- 8-10 ounces pasta noodles
- 1 cup packed basil leaves
- ⅓ cup cashews
- 1 tablespoon minced garlic
- ⅓ cup extra virgin olive oil
- ⅓ cup shredded parmesan cheese
- ½ teaspoon salt , (or to taste)
- ¼ teaspoon black pepper, (or to taste)
- ½ teaspoon fresh lemon juice
Instructions
- Cook noodles according to package instructions. Drain and set aside.
- Combine basil leaves, cashews, garlic, olive oil, parmesan cheese,salt, pepper, and lemon juice in a blender or food processor. Pulse until smooth.
- Toss noodles with pesto and serve. Top with additional parmesan cheese and cashews if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This pasta recipe has been sponsored by Diamond of California Nuts and all opinions are 100 percent my own. Thanks for letting me work with the brands I love to keep this here blog going!
Best pesto I’ve EVER tasted!!!! I cannot thank you enough! I won’t buy another jar of pesto again as this was super quick and easy to make. Make this as written if possible; you won’t regret it.
Love the accompanying video with happy music!
My husband and I love this pesto! Easy and delicious.
Hi there,,, i love this idea,,, did you use roasted or raw cashews?
excellent!! I made a vegan version of this with nutritional yeast (to replace parmesan), and a little more lemon juice(for my taste). This is sooo versatile, on crackers, with pasta, an also for a less rich pasta sauce, add tomato sauce and make it creamy with a nut milk or cream.
thank you
Just wondering how long it will last in fridge?
I’ve kept it up to a week.
I made this and the whole family loves it, even all 4 of my children! I think I even added extra garlic….
Itwas more filling than I expected- but so so fabulous!
So glad you enjoyed this recipe with your family!
Yum, I love this meatless vegetarian dish. It looks over-the-top delicious.
hey girl this looks so yummy! And loved the video!
Hi Tiffany! Great video! And I eat pesto from the jar too!