Fast and Simple 5-Minute Cashew Basil Pesto Recipe
This basil cashew pesto is vibrant green and bursting with flavor! It tastes just like the traditional version and is more economical.
What could surpass a flavorful, creamy, garlicky basil pesto? With easy access to a lush basil plant in my garden, I enjoy creating large batches, although I don’t always adhere to the classic recipe. But is it possible to make pesto with cashews?
A conventional basil pesto utilizes pine nuts, which can be pricey. Cashews are a pantry staple in my home, so the thought of creating pesto with cashews occurred spontaneously. It turns out to be delicious and resembles the traditional basil pesto!
Ingredients in Cashew Pesto
Pesto is a sauce that hails from Italy. The most renowned version of pesto is basil pesto or pesto alla genovese, originating from the city of Genoa. However, the term derives from the Italian word “pounded,” so it can refer to any type of pounded sauce.
You’ve likely encountered various adaptations before, such as red pepper pesto, kale pesto, and more. The typical ingredients in basil pesto are:
– Fresh basil leaves
– Parmesan cheese
– Nuts
– Garlic
– Olive oil
– Salt
A traditional pesto utilizes pine nuts, but this cashew pesto recipe replaces those with cashews. Pine nuts have a unique flavor and can be harder to find in the US, not to mention pricier. Cashews serve as a fantastic alternative: they contribute a creamy texture and create a wonderfully satisfying basil pesto!
My cashew pesto also includes fresh lemon juice! Including a squeeze of lemon enhances the flavor. You can leave this out if you prefer, but I appreciate the depth it adds and it helps maintain the green color.
Make it Vegan
If you primarily follow a plant-based diet and are looking for a vegan variation of cashew pesto, I’ve got you covered! Check out my recipe for vegan cashew pesto.
How to Make Cashew Pesto
To prepare cashew pesto, you’ll require a food processor, blender, or mortar and pestle. Traditionally, pesto is made using a mortar and pestle, but many kitchens now lack one.
A food processor simplifies the process. Using a blender depends on the size and power of your appliance to achieve a smooth blend. (In this case, a smaller, stronger blender is preferable.) You’ll yield approximately 1 cup of sauce. Here’s how to prepare basil pesto:
1. In a dry skillet, toast the cashews for a few minutes, stirring constantly, until fragrant. (This enhances the nutty flavor of the cashews.)
2. In the bowl of a food processor, add the cashews, Parmesan cheese, and garlic, then process until finely chopped.
3. Add the fresh basil leaves, lemon juice, and salt. With the food processor running, drizzle in the olive oil until a creamy sauce forms.
You can store the cashew pesto for 1 week in the refrigerator and for several months in the freezer.
How to Freeze Pesto
If you won’t consume all your cashew pesto within a week, you can conveniently freeze it for later use! This is also an excellent method to utilize excess basil if you have a large basil plant. At the end of the growing season, I prepare a bunch of pesto and freeze it. This way, I can savor the flavor of fresh basil during winter!
A simple way to freeze pesto is in ice cube trays. Pour the cashew pesto into the individual squares of an ice cube tray and freeze. Once solid (after a few hours), remove the cubes and store them in a sealed freezer-safe container.
To thaw the pesto, take a cube from the freezer and place it in a container. Allow it to sit at room temperature or in the refrigerator until fully thawed.
A Note on Growing Basil
Do you cultivate your own basil? If you don’t, I highly suggest it! All you need is a sunny windowsill to plant it in a pot. Alternatively, if you have garden space, you can plant it in full sunlight! Just remember to water and harvest it regularly. A pot of fresh basil will transform your summer cooking!
Using Basil Cashew Pesto
If you’re here, it’s likely you already have some excellent ideas on utilizing cashew pesto! But if you’re seeking more inspiration, here are some of my favorites:
Dietary Notes
This cashew pesto recipe is vegetarian and gluten-free.
Cashew Pesto with Basil
Can you create pesto using cashews? Absolutely. This basil cashew pesto is vivid green and full of flavor. It tastes just like the classic!
Author: Sonja Overhiser
Prep Time: 5 minutes
Cook Time: 0
My Sisterâs Brilliant âRain Checkâ Rule Gets Me Free Jarred Pasta Sauce Every Single Week
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Weekly Meal Schedule for September 8, 2025
### About the Author: Holly Nilsson
Holly Nilsson is the imaginative mind behind Spend With Pennies, a site focused on presenting simple and comforting recipes tailored for everyday cooking. Driven by a strong enthusiasm for nostalgic tastes and straightforward cooking methods, Holly aspires to enable busy home cooks to whip up delicious meals that are both enjoyable and feasible.
Her culinary path is characterized by a dedication to making cooking easy and pleasurable for all. Holly’s recipes typically embody her affection for hearty, home-cooked dishes that bring about a feeling of warmth and comfort, making them ideal for family gatherings or weeknight meals.
Besides her contributions to Spend With Pennies, Holly is also the author of “Everyday Comfort,” a cookbook that promises to motivate readers with even more hearty recipes. This book serves as a reflection of her conviction that anyone can prepare delectable meals at home, no matter their cooking background.
For those keen on discovering more of Holly’s culinary creations, her posts can be found on her website. She also actively interacts with her audience across different social media channels, where she offers tips, recipes, and culinary inspiration.
#### Follow Holly on Social Media:
– [Pinterest](https://www.pinterest.com/spendpennies/)
– [Facebook](https://www.facebook.com/ispendwithpennies/)
– [Twitter](http://spendpennies)
– [Instagram](https://www.instagram.com/spendpennies/)
Holly Nilsson keeps inspiring home cooks everywhere with her accessible recipes and passion for comforting cuisine.
This 6-in-1 Air Fryer Cooks Twice as Much Food Without Taking Up More Space
It’s on sale!
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Fast and Simple 5-Minute Cashew Basil Pesto Recipe
This basil cashew pesto is vibrant green and bursting with flavor! It tastes just like the traditional version and is more economical.
What could surpass a flavorful, creamy, garlicky basil pesto? With easy access to a lush basil plant in my garden, I enjoy creating large batches, although I don’t always adhere to the classic recipe. But is it possible to make pesto with cashews?
A conventional basil pesto utilizes pine nuts, which can be pricey. Cashews are a pantry staple in my home, so the thought of creating pesto with cashews occurred spontaneously. It turns out to be delicious and resembles the traditional basil pesto!
Ingredients in Cashew Pesto
Pesto is a sauce that hails from Italy. The most renowned version of pesto is basil pesto or pesto alla genovese, originating from the city of Genoa. However, the term derives from the Italian word “pounded,” so it can refer to any type of pounded sauce.
You’ve likely encountered various adaptations before, such as red pepper pesto, kale pesto, and more. The typical ingredients in basil pesto are:
– Fresh basil leaves
– Parmesan cheese
– Nuts
– Garlic
– Olive oil
– Salt
A traditional pesto utilizes pine nuts, but this cashew pesto recipe replaces those with cashews. Pine nuts have a unique flavor and can be harder to find in the US, not to mention pricier. Cashews serve as a fantastic alternative: they contribute a creamy texture and create a wonderfully satisfying basil pesto!
My cashew pesto also includes fresh lemon juice! Including a squeeze of lemon enhances the flavor. You can leave this out if you prefer, but I appreciate the depth it adds and it helps maintain the green color.
Make it Vegan
If you primarily follow a plant-based diet and are looking for a vegan variation of cashew pesto, I’ve got you covered! Check out my recipe for vegan cashew pesto.
How to Make Cashew Pesto
To prepare cashew pesto, you’ll require a food processor, blender, or mortar and pestle. Traditionally, pesto is made using a mortar and pestle, but many kitchens now lack one.
A food processor simplifies the process. Using a blender depends on the size and power of your appliance to achieve a smooth blend. (In this case, a smaller, stronger blender is preferable.) You’ll yield approximately 1 cup of sauce. Here’s how to prepare basil pesto:
1. In a dry skillet, toast the cashews for a few minutes, stirring constantly, until fragrant. (This enhances the nutty flavor of the cashews.)
2. In the bowl of a food processor, add the cashews, Parmesan cheese, and garlic, then process until finely chopped.
3. Add the fresh basil leaves, lemon juice, and salt. With the food processor running, drizzle in the olive oil until a creamy sauce forms.
You can store the cashew pesto for 1 week in the refrigerator and for several months in the freezer.
How to Freeze Pesto
If you won’t consume all your cashew pesto within a week, you can conveniently freeze it for later use! This is also an excellent method to utilize excess basil if you have a large basil plant. At the end of the growing season, I prepare a bunch of pesto and freeze it. This way, I can savor the flavor of fresh basil during winter!
A simple way to freeze pesto is in ice cube trays. Pour the cashew pesto into the individual squares of an ice cube tray and freeze. Once solid (after a few hours), remove the cubes and store them in a sealed freezer-safe container.
To thaw the pesto, take a cube from the freezer and place it in a container. Allow it to sit at room temperature or in the refrigerator until fully thawed.
A Note on Growing Basil
Do you cultivate your own basil? If you don’t, I highly suggest it! All you need is a sunny windowsill to plant it in a pot. Alternatively, if you have garden space, you can plant it in full sunlight! Just remember to water and harvest it regularly. A pot of fresh basil will transform your summer cooking!
Using Basil Cashew Pesto
If you’re here, it’s likely you already have some excellent ideas on utilizing cashew pesto! But if you’re seeking more inspiration, here are some of my favorites:
Dietary Notes
This cashew pesto recipe is vegetarian and gluten-free.
Cashew Pesto with Basil
Can you create pesto using cashews? Absolutely. This basil cashew pesto is vivid green and full of flavor. It tastes just like the classic!
Author: Sonja Overhiser
Prep Time: 5 minutes
Cook Time: 0
My Sisterâs Brilliant âRain Checkâ Rule Gets Me Free Jarred Pasta Sauce Every Single Week
Itâs a game-changer.
READ MORE…
Weekly Meal Schedule for September 8, 2025
### About the Author: Holly Nilsson
Holly Nilsson is the imaginative mind behind Spend With Pennies, a site focused on presenting simple and comforting recipes tailored for everyday cooking. Driven by a strong enthusiasm for nostalgic tastes and straightforward cooking methods, Holly aspires to enable busy home cooks to whip up delicious meals that are both enjoyable and feasible.
Her culinary path is characterized by a dedication to making cooking easy and pleasurable for all. Holly’s recipes typically embody her affection for hearty, home-cooked dishes that bring about a feeling of warmth and comfort, making them ideal for family gatherings or weeknight meals.
Besides her contributions to Spend With Pennies, Holly is also the author of “Everyday Comfort,” a cookbook that promises to motivate readers with even more hearty recipes. This book serves as a reflection of her conviction that anyone can prepare delectable meals at home, no matter their cooking background.
For those keen on discovering more of Holly’s culinary creations, her posts can be found on her website. She also actively interacts with her audience across different social media channels, where she offers tips, recipes, and culinary inspiration.
#### Follow Holly on Social Media:
– [Pinterest](https://www.pinterest.com/spendpennies/)
– [Facebook](https://www.facebook.com/ispendwithpennies/)
– [Twitter](http://spendpennies)
– [Instagram](https://www.instagram.com/spendpennies/)
Holly Nilsson keeps inspiring home cooks everywhere with her accessible recipes and passion for comforting cuisine.
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Investigating Tokyo’s Search for the Perfect Purin Delight
# Have You Ever Tried Japanese Purin?
Purin, which translates to pudding, is basically Japanese crème caramel or flan, crafted with the meticulous accuracy that defines all culinary pleasures in Japan. Known by several titles such as caramel custard, egg pudding, or caramel pudding, purin is a fantastically delightful dessert that enchants the taste buds.
## What is Purin?
To grasp purin, we need to explore Japan’s historical link with yōgashi, or Western confections. This journey started in the 16th century with the Portuguese, leading to the rise of castella sponge cake (kasutera), a classic omiyage (edible souvenir) from Nagasaki. As Western sweets gained popularity, dessert recipes based on vanilla custard, notably purin, became particularly cherished.
The term “purin,” sourced from the English word “pudding,” was initially considered a luxury due to the limited supply of dairy following World War II. However, as dairy became more widespread, purin began appearing in a variety of contexts, from upscale purin à la mode in hotels to convenient plastic cups in combini (convenience stores). The well-known Pucchin Purin, packaged in ribbed plastic cups, has been a Japanese staple since the early 1970s, similar to chocolate Snack Packs in North America.
## Purin’s Devoted Following
Purin is extremely popular in Japan, leading to a plethora of flavored snacks, chocolates, candies, and ice creams. There’s even a Sanrio character called Pompompurin, a plump golden retriever with a caramel beret. The adoration for purin is so significant that a massive “king pudding” gelatin mix exists, allowing fans to create their own purin at home.
As a nostalgic treat, purin has recently gained trendy status, boasting a cult following with dedicated Instagram accounts, long queues, and premium purins that sell out rapidly. Its charm lies in its adaptability, found in both budget-friendly grocery store options and luxurious purin boutiques. Crafting purin at home is also a well-liked pursuit.
Purin appeals to both the young and old, making it a vital part of Japanese culture, much like ramen, sushi, and shokupan (Japanese bread). This cultural relevance propelled my search for the finest purin in Tokyo, fueled by my sincere love for this delightful dessert.
## Our Quest for the Ideal Purin
Throughout our stay in Japan, my partner Mike and I embarked on a purin journey, visiting numerous cafés and shops. My passion for purin grew as I savored convenience store varieties and found a lovely illustrated book dedicated to Tokyo’s renowned puddings.
Equipped with this purin guide and the assistance of Google Translate, I developed a purin map, aiming to hit several purin locations daily. I quickly realized that purin is a competitive pursuit in Japan, with limited stock leading to rapid sellouts.
### 4/4 Seasons Coffee
Situated in Shinjuku, 4/4 Seasons Coffee is famous for its purin, which was the first featured in my purin book. The purin, characterized by its rich caramel and velvety texture, is topped with whipped cream and a cherry, offering a blend of nostalgia and modernity.
– **Ambience:** 4/5
– **Location/Ease:** 3/5
– **Taste:** 4.5/5
– **Aesthetics:** 5/5
– **Address:** 4/4 Seasons Coffee, 2-7-7 Shinjuku, Shinjuku, Tokyo 160-0022
### Baku Coffee Roasters
Baku is a charming coffee shop known for its specialty beans. The purin served here is creamy and firm, presented on rustic pottery, reflecting simplicity and delight.
– **Ambience:** 4/5
– **Location/Ease:** 3.5/5
– **Taste:** 3.5/5
– **Aesthetics:** 2.5/5
– **Address:** Baku Coffee Roasters, 1-21-11 Tomioka, Koto, Tokyo 135-0047
### Dixans Jimbocho
Dixans Jimbocho offers purin presented in a ceramic skillet, paired with amaretto cream. This purin is smooth and fulfilling, ideal for anyone desiring a café atmosphere.
– **Ambience:** 4/5
– **Location/Ease:** 3/5
– **Taste:** 3.5/5
– **Aesthetics:** 4/5
– **Address:** Dixans Jimbocho, 1-24 Kanda Jinbocho, Chiyoda, Tokyo 101-0051
### Egg Baby Cafe
Renowned for its egg-based dishes, Egg Baby Cafe offers a slice of purin that is smooth and sweet.
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Protein and Fiber-Packed One-Pan Chicken Shawarma Recipe
**Title: A Wholesome Treat: One-Pan Chicken Shawarma Packed with Protein and Fiber**
In the pursuit of a meal that is not only flavorful but also healthy, the One-Pan Chicken Shawarma emerges as an excellent option. This recipe merges the robust tastes of Middle Eastern fare with the advantages of high protein and fiber, making it a fantastic choice for those aiming to uphold a balanced diet. Let’s delve into how you can whip up this delightful meal in your own kitchen.
**Ingredients:**
– **For the Chicken Marinade:**
– 1.5 lbs boneless, skinless chicken thighs
– 3 tablespoons olive oil
– 2 tablespoons lemon juice
– 4 cloves garlic, minced
– 1 tablespoon ground cumin
– 1 tablespoon ground coriander
– 2 teaspoons smoked paprika
– 1 teaspoon ground turmeric
– 1 teaspoon ground cinnamon
– Salt and pepper to taste
– **For the Fiber-Packed Sides:**
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 cup cherry tomatoes, halved
– 1 red onion, sliced
– 1 cucumber, diced
– 1 cup cooked quinoa or brown rice
– Fresh parsley, chopped for garnish
**Instructions:**
1. **Marinate the Chicken:**
– In a sizable bowl, mix together olive oil, lemon juice, garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper. Blend thoroughly.
– Incorporate the chicken thighs into the marinade, making sure they are fully coated. Cover and chill in the refrigerator for a minimum of 1 hour, or overnight for optimal flavor.
2. **Prepare the One-Pan Dish:**
– Preheat your oven to 400°F (200°C).
– In a large oven-safe skillet or baking dish, place the marinated chicken thighs in a single layer.
– Distribute the chickpeas, cherry tomatoes, and red onion around the chicken.
– Drizzle a bit of olive oil over the veggies and season with salt and pepper.
3. **Bake:**
– Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is thoroughly cooked and the vegetables are soft.
– If you wish, switch the oven to broil for the final 2-3 minutes to create a crispy exterior on the chicken.
4. **Serve:**
– Take the skillet out of the oven and allow it to rest for a few moments.
– Plate the chicken and veggies over a layer of cooked quinoa or brown rice.
– Top with fresh parsley and diced cucumber for an extra touch of freshness and fiber.
**Nutritional Benefits:**
This One-Pan Chicken Shawarma is not just a treat for the palate but also a nutritional powerhouse. The chicken offers a high-quality source of protein, vital for muscle repair and growth. The inclusion of chickpeas and quinoa or brown rice enhances the fiber content, fostering digestive health and providing sustained energy release. Moreover, the dish is abundant in vitamins and minerals, due to the diverse array of vegetables included.
**Conclusion:**
The Protein and Fiber-Rich One-Pan Chicken Shawarma is a superb selection for a nourishing meal that is simple to create and brimming with flavors. Whether you are cooking for your family or prepping meals for the week ahead, this recipe is guaranteed to fulfill both your culinary desires and nutritional requirements. Savor the vibrant flavors of the Middle East while nourishing your body with this easy yet scrumptious recipe.
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This $4 Frozen Chicken Pot Pie Is So Good, It Tastes Like Itâs Homemade
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