How To Make Pesto Without Pine Nuts

If you love pesto but don't have pine nuts on hand (or maybe you're just not a fan of them), then this pesto without pine nuts recipe is the perfect solution. It’s quick, easy, and so, so flavorful! I started making this version because cashews are always in my pantry, and I love the creamy texture they add. The end result is a fresh, vibrant pesto that works beautifully on pastas, sandwiches, or as a dip for veggies.

My Take on Pesto Without Pine Nuts

I’ve always loved the classic flavor of pesto, but pine nuts can be expensive, and sometimes they're hard to find. So, one day when I was out of them, I tried substituting them with cashews, and the pesto turned out even better than I expected!

Cashews bring a natural creaminess to the pesto, which pairs perfectly with the freshness of the basil and the sharpness of the parmesan. Gah, it's good.

Honestly, this version is so good I hardly make pesto with pine nuts anymore. My family loves it just as much as the traditional recipe, so it's been an easy switch.

Ingredients for Pesto Without Pine Nuts

Here’s what you’ll need to make this quick and easy pesto:

• 2 cups fresh basil leaves
• 2 tablespoons chopped cashews
• 2 large cloves of garlic
• ½ cup extra-virgin olive oil
• ½ cup freshly grated parmesan cheese
• Salt and pepper to taste

How to Make Pesto Without Pine Nuts

Just 4 simple steps are all you have to follow to make this pesto without pine nuts.

Step 1: Prepare the Ingredients

Gather all the ingredients—basil, cashews, garlic, olive oil, parmesan, salt, and pepper.

Step 2: Blend Everything Together

Add all the ingredients to a blender or food processor. Blend until smooth, stopping to scrape down the sides if needed. If the pesto is too thick, add a little more olive oil until it reaches your desired consistency.

Step 3: Taste and Adjust

Taste the pesto and adjust the seasoning with more salt, pepper, or parmesan if needed. Once you're happy with the flavor, transfer it to a jar for storage.

Step 4: Store or Serve

Use your pesto immediately on your favorite pasta, as a spread, or as a dip! If you're not using it right away, store it in the fridge for up to 3 days, or freeze it for longer storage.

 

My Expert Tips for Making Pesto Without Pine Nuts

• Toast the Cashews: For extra flavor, toast the cashews in a dry pan for a few minutes before adding them to the blender. It adds a nice depth to the pesto.
• Use High-Quality Olive Oil: The olive oil is a key player in this recipe, so choose one with a good flavor. Extra-virgin is always a great choice.
• Add More Texture: If you like a chunkier pesto, pulse the blender instead of letting it run continuously, leaving some texture in the cashews and basil.

How to Store Your Leftover Pesto

Store any leftover pesto in an airtight container in the fridge for up to 3 days. To keep it fresh, pour a thin layer of olive oil on top before sealing the container.

You can also freeze it in small portions for up to 3 months. I like to use ice cube trays to freeze individual servings!

Final Thoughts

This pesto without pine nuts is a versatile and delicious twist on the classic recipe.

Whether you're short on pine nuts or just looking to try something new, this cashew-based pesto delivers all the rich flavors you expect with a creamy texture that's perfect for so many dishes. So, give it a try, and it might just become your new go-to pesto recipe!

More Recipes to Try Next

• Chicken and sweetcorn soup
• Grandma's chicken and dumplings
• Penne alla vodka with chicken
• Cowboy soup (made in one pot)
• Salmon wellington