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5 from 1 vote

Easy Cashew Basil Pesto

Creamy pesto and easy to make. Tastes fabulous slathered on crusty bread, tossed with pasta, on a pizza or Naan.
Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Author Allie Taylor


  • 1 cup freshly grated parmesan cheese
  • 2/3 cup olive oil or more for consistency
  • 1/2 cup Diamond cashew halves
  • 2 good sized garlic cloves or more to taste
  • 4 cups clean basil leaves
  • salt & pepper to taste


  • Place basil leaves, garlic cloves, cashews and parmesan cheese in food processor.
  • Pulse until pieces are small.
  • Scrape down sides of food processor with a spatula.
  • Continue processing while slowly drizzling olive oil into the mixture.
  • Add more olive if needed until desired consistency is reached.
  • Serve on crusty bread, pasta, pizza or a deli sandwich.
  • Store in the refrigerator for up to a week.


This recipe easily halves to make one scant cup.
I used salted cashews and didn't need to add additional salt.