Lemon Cashew Pesto

Lemon Cashew Pesto

I like to put my own twist on classic recipes, allow me to introduce my lemon cashew pesto. Swapping pine nuts for toasted cashews gives it a richer, slightly buttery taste. The lemon juice brightens everything up so it’s fresh, has a nice pop, and perfect on just about anything. Toss it with pasta, spread it on sandwiches, or drizzle it over grilled chicken and veggies. Once you make this version, you won’t go back to the store bought stuff.

 Ingredients

• 45g salted cashews, toasted 

• 25g extra-virgin olive oil

• 1 (70g) container fresh basil (about 40g leaves)

• 3-4 large garlic cloves (10-15g)

• 15g freshly grated Parmesan cheese

• Juice and zest of ½ lemon

• Pinch salt if using unsalted cashews

 

Directions

1. Toast the cashews: Add them to a dry skillet over medium heat and cook for 3–4 minutes, stirring often, until golden brown. Let cool slightly.

2. Add the cashews to a blender or food processor with basil leaves, garlic cloves, Parmesan, lemon juice, and zest.

3. Blend until coarse, then drizzle in the olive oil while blending until smooth. Scrape down the sides as needed.

4. Adjust texture — add a splash of water or more oil if you like it thinner. Taste and season with extra lemon or salt to balance.

5. Store in a sealed jar in the fridge for up to 5 days, or freeze in portions for easy use later.

Nutrition (entire batch)

• Calories: 595

• Protein: 13g

• Carbs: 10g

• Fat: 56g

• Fiber: 3g

• Added Sugar: 0g

(Roughly 75 calories per tablespoon if dividing into 8 servings.)