If you don’t have pine nuts to make pesto, I have a solution for you. Use cashew butter! A classic pesto is herbal, oily and nutty. But this twist on a classic pesto is thicker and bolder than the traditional stuff, and it’s all thanks to this delicious creamy nut butter.
All you’ll need basil, parmesan cheese, olive oil, cashew butter (of course), garlic, salt and pepper –just blend in the food processor, and you have a creamy cashew butter pesto in seconds, that’s bursting with roasted flavor and an addictive creaminess.
And if you don’t have cashew butter, use any other nut butter. Either way, you’ll never buy pesto again; that’s guaranteed!
Ingredients Used to Make Cashew Butter Pesto
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- 1 cups fresh basil packed
- 1/4 cup parmesan cheese
- 2 Tbsp light olive oil
- 1/4 cup cashew butter
- 2 cloves garlic
- 1/4 teaspoon salt or more to taste
- pinch of ground black pepper
In this recipe, cashew butter is my secret ingredient! It’s nutty and ultra creamy. It offers a different kind of deep flavor that pine nuts don’t provide in a normal pesto recipe. Here’s a brand I like to use, below!
How to Make
Creamy Cashew Butter Pesto
Combine basil, garlic, parmesan cheese, olive oil, and cashew butter in the food processor or blender.
Blend until you get a smooth paste, using a spatula to scrape down bits that haven’t been processed.
Use as dip, spread or pasta sauce
How to Use Cashew Butter Pesto
So, this buttery pesto makes an amazing pasta sauce, and you can also spread it on toast for a vibrant bruschetta. It’s also fantastic when tossed with cauliflower rice — my new favorite midnight crave-quencher.
Use as a pasta sauce, like below!
- This recipe creates a thicker pesto, but you can easily make this into a thinner sauce by adding more olive oil when blending.
- pesto freezes really well! Pack them inside ice cube trays, then pop one out whenever you need some on hand.
- use young, fresh basil for the best results
- I use light olive oil to really spotlight the cashew butter, but you’re welcome to use a darker oil for a more olive flavor.
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Cashew Butter Pesto Sauce & Dip
- Combine basil, garlic, parmesan cheese, olive oil, and cashew butter in the food processor or blender.
- Blend until you get a smooth paste, using a spatula to scrape down bits that haven’t been processed.
- Use as dip, spread or pasta sauce