Fresh, vibrant, and totally plant-based - this Cashew Basil Pesto is an easy way to elevate any pasta night. It’s rich, garlicky, and nutty, with a bright hit of lemon that keeps it light and fresh. Perfect for a quick lunch or a cozy dinner, and it’s ready in just a few minutes.
Understanding The Components
Cashews: Give the pesto its creamy, luscious texture without needing dairy (and a lot more affordable than the classic pine nuts).
Basil: Fresh and aromatic, bringing that classic pesto flavor.
Garlic & salt: For depth and savory punch.
Olive oil: Binds everything together and adds richness.
Lemon juice: Brightens the flavors and keeps the pesto from tasting too heavy.
Vegan parmesan or nutritional yeast (optional): Adds a cheesy, umami note if you want it.
Prep Time
7 mins
Cook Time
10 mins
Servings
2
INGREDIENTS
2–3 cloves garlic
½ tsp salt
⅓ cup cashews
1 cup basil leaves
6 tbsp olive oil
1 tbsp lemon juice
¼ cup vegan parmesan or nutritional yeast (optional)
2 servings cooked pasta (I used Conchiglie)
INSTRUCTIONS
Add garlic, salt, cashews, basil, olive oil, lemon juice, and vegan parmesan (if using) to a food processor or mortar and pestle. Crush until smooth and creamy. Add a splash of water if needed for consistency.
Cook pasta according to package instructions, then drain.
Toss the warm pasta with the pesto until evenly coated. Serve immediately and enjoy!
NOTES/TIPS
If your pesto seems too thick, add a little pasta water to loosen it. This also helps the sauce cling to the pasta.
For extra flavor, toast the cashews lightly before blending. They add a subtle nutty depth.
