Cashew Pesto
This Cashew Pesto transforms raw cashews and fresh basil into a vibrant, creamy sauce. It's ready in just 20 minutes and bursts with deep, layered flavor!
Servings: 8 Servings
Calories: 180kcal
Ingredients
Creamy Basil Sauce
- 1 ¼ Cup Raw Cashews soaked or boiled
- 1 Cup Basil packed
- ¼ Cup Olive Oil extra virgin
- 4 Cloves Garlic microplaned
- ¼ Cup Lemon Juice fresh
- 1 Tablespoon White Miso Paste
- ½ Teaspoon Salt
Instructions
- Fill a medium pot with 3 cups of water and add 1¼ cups of raw cashews. Once boiling, reduce to medium and simmer for 15 minutes to soften the nuts. Drain the cashews after 15 minutes in a colander and let them cool for a couple of minutes. They don't need to be cold, just cooled down.
- Bring a small pot of water to a boil and drop 1 cup of basil leaves into the boiling water for exactly 10 seconds, then immediately transfer to an ice bath for a moment (a bowl of water with ice cubes in it). This preserves the bright green color. Squeeze out excess water. In a food processor, combine the drained cashews, blanched basil, 4 microplaned garlic cloves, ¼ cup fresh lemon juice, 1 tablespoon white miso paste, and ½ teaspoon salt. Pulse 10-12 times until roughly chopped.
- Scrape down the sides if needed, and slowly drizzle in the extra virgin olive oil while pulsing until fully incorporated. If the pesto is too thick, add 1-2 tablespoons of water or more olive oil. Taste and adjust salt or lemon juice as needed. Once it's finished, transfer to a jar or airtight container and store with a thin layer of olive oil on top to prevent oxidation.
Notes
- Blanch the Basil: I made two batches, one with fresh basil, one with blanched basil. Blanched basil stayed neon green after 24 hours, while fresh turned olive-drab after just 6 hours. Blanching deactivates polyphenol oxidase, the enzyme responsible for browning.
- Don't Skip Boiling Your Cashews: Boiling the cashews provides an irresistible creaminess and smooth texture that cold soaking can't match, making your pesto luxuriously silky.
- Don't Over-Blend: Pulse the pesto until just smooth. Over-blending can make it too thin, lose its vibrant texture, and even turn slightly bitter.
- Store With a Layer of Olive Oil: Pour a thin layer of olive oil over the surface of your cashew pesto before storing. This prevents oxidation and keeps the pesto bright green for longer.
Nutrition
Calories: 180kcal | Carbohydrates: 8g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 228mg | Potassium: 160mg | Fiber: 1g | Sugar: 2g | Vitamin A: 161IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 2mg
