Cashew Nut Pesto

I make this pesto every week, why, because it can be used with so many different dishes. Try it in sandwiches, on pizza, with grilled meats or drizzle through a good soup. Fabulous on an anti pasta platter or tossed through some pasta or mashed potato. Even for breakfast on hot toast with avocado……oohhh… somebody stop me!

Prep Time: 10 min

Cook time: 00

Serves: Makes 2 cups


4 cups freshly picked basil leaves
1 cup unsalted roasted cashew nuts (I love cashews, but feel free to use the nuts of your choice)
1 large clove garlic, chopped
150ml olive oil
finely grated zest of 1 large lemon
1 cup finely grated Parmesan (you can use lite cottage cheese as a replacement)
salt and freshly ground black pepper
juice of 1 large lemon



Cashew Nut Pesto - Jax Hamilton Cook

Place basil, nuts, garlic and a little oil in a food processor, if using a hand whiz make sure you don’t end up with blitzed nuts in your hair!!

Pulse until you have a coarse grain. Gently mix through the remaining olive oil, then add the lemon zest.

Spoon through the parmesan, taste and season with salt and pepper. Add the lemon juice last.

Pop into a jar or container with a lid, pour a little olive oil over the pesto to keep it fresh, chill. The flavours will improve with time, so the longer in the fridge (if you can stand it), the better it tastes.

Jax Says : always use a clean knife or spoon when digging in for a puddle of pesto – be warned – it’s the dirty spoon that creates the mould

Tip : Adding the lemon juice after you’ve blitzed your herbs and nuts, will ensure you get a vibrant colour to your pesto. Lemon juice is an acid and tends to remove the colour from herbs if added too early or vigorously.