Mint Pesto With Cashews
This easy Mint Pesto with Cashews is a delicious and budget-friendly alternative to traditional basil pine nut pesto. Cashews offer a creamy, rich flavor and are a more affordable option while the fresh mint and parsley add extra freshness. This 10-minute blender recipe is perfect for grilled lamb, pasta dishes, or as a dip for summer BBQs.
Mint pesto – my go-to lamb side
I’m sure you have noticed that my family LOVES lamb dishes, so I’m forever trying out new minted sides and sauces to switch things up from my trusted mint chimichurri sauce. And this mint pesto made with parsley, roasted cashews, and lime is another winner in my books.
I typically serve this green pesto with grilled lamb dishes such as marinated lamb shoulder chops, lamb steaks, or lamb lollipops.
Similar to my sunflower seed pesto, this easy pesto is made with roasted cashews instead of expensive pine nuts providing a creamy texture and rich flavor without the price tag.
Ingredients and substitutions
See the recipe card for full information on ingredients and quantities.
- Fresh herbs – Fresh mint and Italian flat-leaf parsley give the cashew nut pesto a fresh flavor and vibrant green color.
- Cashews – Roasted unsalted cashews work best. You can use salted nuts but would need to reduce the salt in the recipe. Unroasted cashews add less flavor but work as well.
- Parmesan – Freshly grated parmesan gives the pesto a rich consistency. You can omit it if you’re after a dairy-free or vegan sauce.
- Chili – Red chili flakes add some spice which works well with the mint and parsley. Increase it or omit it depending on your heat preference. 1/4 tsp creates a lightly spiced pesto.
- Garlic – Fresh garlic is a mandatory ingredient in pesto in my view. Increase it to two cloves if you love a strong garlic flavor.
- Olive oil – Make sure to use good-quality extra virgin olive oil. Your tastebuds will thank you!
- Lime – Lime zest and juice give the pesto extra freshness and some bright acidity. You can use a lemon if needed.
How to make mint pesto with cashews
See the recipe card for full information on the method.
Mince the garlic first in the blender first. Add it while it’s running.
Add remaining ingredients except the olive oil.
Pulse until you have a thick paste. Scrape down the sides as needed.
Slowly pour in the olive oil through the safety shoot while the blender is running. Add extra oil or some water if you’re after a thinner consistency.
Storage tips
Store your homemade pesto in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze it in an airtight container or ice cube trays. Freezing pesto in ice cube trays allows you to portion it out for easy single-serve use. To thaw, simply transfer the frozen cubes to the refrigerator overnight or thaw it at room temperature.
More easy sauce recipes
For more quick sauces, check out the following recipes:
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Mint Pesto With Cashew Nuts
Ingredients
- 1 garlic clove
- 2 cups fresh mint stalks removed
- 2 cups fresh Italian parsley flat leaf parsley
- 1/2 cup roasted cashews
- 1/3 cup parmesan cheese grated
- 1/4 tsp chili flakes adjust to taste
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 1/2 tsp lime zest from 1 lime
- 1 tbsp lime juice from 1/2 lime
- 1/4 cup olive oil extra virgin
Instructions
- Wash the mint and parsley leaves thoroughly and pat them dry using paper towels.2 cups fresh mint, 2 cups fresh Italian parsley
- Start the food processor or stand-up blender and add the peeled garlic clove through the safety shoot while running to mince it finely.1 garlic clove
- Stop the blender or food processor and add the herbs, cashew nuts, grated parmesan cheese, chili flakes, salt, pepper, lime zest, and juice. Pulse until the mixture is well blended and starts to form a paste. You might need to scrape down the sides of the processor or blender bowl and blend again to ensure everything is well incorporated.1/2 cup roasted cashews, 1/3 cup parmesan cheese
- With the food processor running, slowly drizzle in the olive oil. If the pesto is too thick, you can add a bit more olive oil or 1 tbsp of water to thin it out. Blend until you reach the desired consistency.1/4 cup olive oil
- Season to taste with salt and pepper. Serve the lemon pesto as a side for lamb dishes, use it as a pasta sauce, or dip for veggies and fresh bread.
