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Lemon Cashew Pesto
This Lemon Cashew Pesto is made from fresh basil and roasted cashews instead of the usual pine nuts. I add lemon zest, red pepper flakes and Parmesan!
Prep Time
5
minutes
mins
Total Time
5
minutes
mins
Course:
Condiment
Cuisine:
American, Italian
Servings:
12
servings
Author:
Kevin Is Cooking
Ingredients
3/4
cup
cashews
4
medium sized garlic cloves
zest of half a lemon
pinch
salt
pinch
of red pepper flakes
3/4
cup
freshly grated Parmesan-Reggiano or Romano cheese
3
cups
fresh basil leaves
packed
1
cup
extra virgin olive oil
Instructions
Add all ingredients except for basil and olive oil to food processor. Blend with pulsing motion for a minute or so to breakdown and form a paste.
Next add the basil and with processor running slowly add the oil in a steady stream to blend thoroughly.
This makes almost 3 cups of fresh pesto which can be used over hot pasta, as a dipping sauce or spread.
Nutrition
Calories:
87
kcal
|
Carbohydrates:
3
g
|
Protein:
3
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Cholesterol:
6
mg
|
Sodium:
76
mg
|
Potassium:
80
mg
|
Vitamin A:
340
IU
|
Vitamin C:
1.4
mg
|
Calcium:
82
mg
|
Iron:
0.8
mg