Dairy-Free Basil Cashew Pesto {Without Pine Nuts}

Name: Dairy-free Basil Cashew Pesto {Without Pine Nuts}
Prep time: 5 min
Total time: 5 min
Ingredients: 1 cup packed fresh basil; 1 cup packed fresh baby spinach; 1/2 cup cashews (roasted and unsalted); 3 garlic cloves; 2 tablespoons lemon juice; 1/2 cup olive oil; 1/2 teaspoon salt; 1/4 teaspoon pepper

This homemade basil cashew pesto recipe is so easy to make and is the perfect sauce for stirring into pasta or spreading on pizzas and sandwiches. Made with spinach and without cheese or pine nuts, this dairy free pesto is so much more fresh and flavourful than store-bought. Just 5 minutes to make with simple ingredients! {Gluten-free, dairy-free, vegan & paleo}

Dairy-free pesto in a small glass jar next to fresh basil leaves.

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Dairy-Free Pesto Recipe – So Easy & Fresh!

There is nothing in the world more simple, flavourful and easy to make than fresh pesto! Once you try this homemade cashew pesto recipe, you’ll never want to go back to store-bought. This stuff is seriously the bomb!

Unlike your traditional basil pesto, this healthy pesto recipe is made without pine nuts and cheese, and instead uses creamy cashews, basil, spinach, lemon and garlic for a dairy-free and vegan-friendly option. I swear you don’t even miss the cheese!

It’s super flavourful, vibrant, light and so easy to make! It takes just minutes whip up a batch of this green pesto sauce and you can use it on so many things, like these Healthy Breakfast Sandwiches and Pesto Chicken Stuffed Sweet Potatoes.

This is always my go-to recipe whenever I need some pesto. It’s pretty hard not to love!

Overhead shot of pesto in a jar next to fresh basil leaves.

Why We Love This Basil Cashew Pesto Recipe

Quick and easy: It takes no more than 5 minutes to make a batch of this delicious pesto. Simply add everything to a food processor and blend. This is an Italian staple for a reason!

More budget-friendly: Traditional pesto uses pine nuts which can be quite expensive, so I like to use raw cashews since they make a great substitute for pine nuts in pesto. They taste just as good… dare I say even better?! And they’re more budget-friendly too!

Versatile: This dairy-free pesto sauce is perfect for stirring into fresh pasta, but you can use it in so many other ways too!

Make-ahead: I always like to make a double batch when preparing fresh pesto. It keeps well in the fridge and it freezes really well too!

Required Ingredients

Basil: Provides that classic pesto taste. Use fresh basil leaves from the garden or store-bought!
Spinach: Adds in an extra dose of nutrients and makes the sauce extra vibrant. Use fresh baby spinach for best results.
Cashews: Are used in place pine nuts to provide a slightly nutty flavour. Use raw unsalted cashews.
Garlic: Pesto isn’t the same without garlic! Use fresh garlic cloves for the best flavour.
Olive Oil: Incorporates healthy fats and helps to thin out the sauce for a more creamy texture. I typically like to use extra virgin olive oil but regular olive oil can be used as well.
Lemon Juice: Adds a slight tangy flavour and helps the maintain that vibrant green pesto colour. Use fresh lemon juice.

How to Make Pesto Sauce Without Pine Nuts

Add the basil, baby spinach, cashews, garlic, and lemon juice to a food processor and pulse several times to help break it down.

Turn the food processor down to low speed and while it’s running, slowly drizzle in the olive oil and process until mostly smooth, scraping down the sides of the food processor with a spatula. Some smaller pieces can still be present.

Season with salt and black pepper. You may wish to add more or less depending on your personal taste preference.

Keep scrolling to the recipe card below for the full printable cashew pesto recipe!

Tips for the Best Pesto Recipe

When storing pesto in the fridge, drizzle a little extra olive oil on top to keep the herbs nice and fresh.

You can freeze pesto in an ice cube tray for individual portions. Simply pop out as many cubes as you need, place them in a bowl and allow them to thaw in the fridge. These Souper Cubes are also really handy for freezing pesto in smaller portions!

If mixing the pesto in with pasta, add a bit of the pasta water to the pesto to thin it out.

This recipe makes one cup of pesto and it’s easily doubled. I always like to make a double batch of this recipe to freeze for later.

Storage Guidelines

Once you have made this spinach pesto recipe, transfer the leftover pesto sauce to a sealable glass jar. Pour a little olive oil on top to help keep it fresh.

Recipe FAQs

How long does pesto last in fridge?

Fresh homemade pesto will keep well in the fridge for up to a week. It can be used straight from the fridge and that little extra dose of olive oil will help to keep it fresh.

How to freeze pesto with fresh basil

Pesto freezes really well, and can be stored in the freezer for up to a month. I like to freeze it in individual portions in an an ice cube tray so that I can just grab and use whenever I need it. Freezing it in an ice cube tray is also a great way to cut down on storage space! You can also freeze a larger batch in an airtight container.

Once the pesto cubes are frozen, simply pop them out of the tray and place them in a freezer bag. Grab as many as you require, place them in a bowl or container and thaw in the fridge before using.

Does pesto go bad?

Yes, pesto will eventually go bad. Because homemade pesto doesn’t contain any preservatives, it typically only lasts in the fridge for 5-7 days. Store-bought pesto will often last longer, anywhere from 7 days up to a month, depending on whether or not it’s been opened and stored properly.

Keep in mind that these are just general guidelines, so it’s important to look for other signs of pesto going bad such as a rotten smell, mold, change of colour from bright green to brownish, or an off taste.

Can you use basil stems in pesto?

Definitely, you can put the entire herb to use! If your basil has extra thick stems, you may want to cut them off, since your blender or food processor might not be able process them. Otherwise, the stems can be blended up along with the leaves.

What does pesto taste like?

Pesto has an herby and garlicky flavour with a rich olive oil taste and slight tanginess from the lemon juice. If you choose to add cheese, it contributes even more richness in addition to the olive oil. Each ingredient in a good pesto should be discernible; none should be overpowering or under powering.

What to Eat with Pesto

One of my favourite things about this basil cashew pesto recipe is that you can use it in so many different ways.

Try it using some of these pesto recipe ideas:

Stirred into warm pasta, gnocchi or zucchini noodles
On pizza (try this Lightened Up Pesto Chicken Pizza)
As a sandwich spread
Drizzled over roasted veggies
As a salad dressing
On fish (try this Baked Pesto Salmon Recipe)
On grilled cheese
As a spread or in a burger patty (try these Pesto Chicken Burgers)
Spread on grilled chicken or mixed in with shredded chicken
In lasagna
As a dressing on pasta salad (like this Healthy Pasta Salad)
In potato salad
Pesto Chicken Stuffed Spaghetti Squash
In quiche (like this Pesto Asparagus Crustless Quiche)
Over eggs
On bread

Cashew pesto in a glass jar and on a spoon.

Recipe Variations

Use different nuts: Walnuts or pine nuts are a great alternative to cashews.
To make it more zesty: Add some additional lemon juice or lemon zest.
For more richness: You can add in a sprinkle of freshly grated parmesan cheese or some extra olive oil.
For a cheesy flavour without cheese: Add in a sprinkle of nutritional yeast.
Other fresh herbs: Try fresh oregano instead of basil.
To make nut free: Use sunflower seeds instead of cashews.

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