Cashew Pesto Recipes

CASHEW BASIL PESTO

Cashew Basil Pesto image

This is so simple yet amazingly delicious!!! Use it on pasta, chicken, fish or spread on crackers or crostini!!! You can use any kind of cashew. I like to use the roasted salted cashew pieces. But if you want unsalted, just adjust the amount of salt at the end.

Provided by Charmie777

Categories Fruit

Time 5m

Yield 3/4 cup, 6 serving(s)

Number Of Ingredients 5

Ingredients

1 cup fresh basil leaf
3 garlic cloves, roughly chopped
1/2 cup cashews (see note)
1/2 cup parmesan cheese or 1/2 cup romano cheese
1/2 cup olive oil

Steps:

In a food processor, finely chop basil, garlic, cashews and cheese.
Slowly drizzle in olive oil. (Use amount that will make to desired consistency.).
Season to taste with salt and pepper.

Nutrition Facts : Calories 264.4, Fat 25.7, SaturatedFat 5, Cholesterol 7.3, Sodium 201.4, Carbohydrate 4.8, Fiber 0.5, Sugar 0.7, Protein 5.3

KALE AND CASHEW PESTO

Kale and Cashew Pesto image

Make a hearty sauce by using kale in this cashew-and-pecorino pesto.

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 8

Ingredients

1/3 cup lightly toasted cashews
3 cups loosely packed kale
1 teaspoon chopped garlic
1/2 teaspoon lemon zest
Pinch of red pepper flakes
Kosher salt
1/2 cup coarsely grated aged pecorino
1/2 cup extra-virgin olive oil

Steps:

Put the cashews in a food processor and pulse until finely ground. Add the kale, garlic, lemon zest, red pepper flakes and 1/4 teaspoon salt and pulse until finely chopped. Add the pecorino and pulse to combine. With the motor running, slowly stream in the olive oil and process until combined. Transfer to a bowl.

CORIANDER AND CASHEW PESTO

Coriander and Cashew Pesto image

A good pesto has got to be one of the most versatile ingredients one can have in their fridge. Liven up that boring old sandwich, a welcome change from tomato and cream sauces for pasta, a great addition to any soup and of course, great for a quick entertainment help as a dip, or spread on crostini's with a bit of melted parmesan cheese. This pesto recipe, although not a traditional European one, is equally versatile and then some, use it on most Asian rice dishes, a spoon full in your laksa, toss it through you stir fry at the last minute or dollop a little on your pizza before you serve it.

Provided by An_Net

Categories < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

3 bunches coriander leaves, removed (cilantro)
1 bunch Thai basil, leaves removed
150 g lightly toasted cashews, roughly chopped
2 garlic cloves, chopped and lightly browned
grated fresh parmesan cheese
extra virgin olive oil
sesame oil
flaked sea salt
black pepper

Steps:

Place the leaves of coriander and basil into your food processor.
Chop leaves for about 10-20 seconds on high.
Stop processor and add cashews, garlic, 2 tbsps parmesan, salt and pepper.
Process all the above together on high while slowly adding a stream of olive oil until desired consistency is achieved, I prefer a nice thick pesto, however depending on the use you may want to have it a little thinner.
Once desired consistency is achieved add a few drops of sesame oil to taste.
If not being used right away place in an air tight container with a thin layer of olive oil over the top of the pesto.

Nutrition Facts : Calories 233.1, Fat 17.6, SaturatedFat 3.4, Sodium 272.9, Carbohydrate 15.4, Fiber 3.2, Sugar 2.5, Protein 7.4

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