15-Minute Vegan Cashew Walnut Pesto
A vibrant, nutrient-dense pesto that swaps dairy for creamy raw cashews and walnuts, building depth with garlic, lemon, kale, and spinach. The combination of nuts creates a rich, smooth texture while leafy greens add earthiness and nutritional punch. Serve as a pasta sauce, sandwich spread, grain bowl topper, or vegetable dip. This version delivers the traditional basil-forward flavor profile while boosting protein and minerals through plant-based ingredients.
Ingredients
- 1 handful fresh basil leaf, whole
- ¾ cup raw unsalted cashews, wholesunflower seed butter1/2 cupnut-freevegantree_nuts-freeadds dairy
maintains creaminess
- 1 cup raw unsalted walnuts, wholesunflower seeds3/4 cupnut-freevegantree_nuts-free
slightly earthier
- 1 cup spinach leaves, fresh
- 1 cup kale, fresh, stems removed
- 1 lemon, juiced
- 2 clove garlic, minced or whole
- salt, fine
- olive oil, extra virgin
- water, filtered
Instructions
- 1
Combine basil, cashews, walnuts, spinach, kale, lemon juice, garlic, and salt in a blender.
- 2
Blend until mostly smooth.
- 3
Slowly add water to reach desired consistency, blending between additions.
- 4
Transfer to a bowl and stir in olive oil.
Tips
Soak cashews in hot water for 15 minutes before blending if you lack a high-powered blender; this softens them for smoother results.
Add water gradually in small amounts—it's easier to thin than thicken. Reserve some for tossing with pasta to loosen the pesto further.
Massage kale briefly with a pinch of salt to soften it and reduce bitterness before blending.
Good to Know
Transfer to an airtight container and refrigerate up to 5 days. Freeze in ice cube trays for up to 3 months; thaw in the refrigerator.
Prepare through blending up to 2 days ahead; store in the refrigerator without added oil. Stir in olive oil just before serving to prevent oxidation.
Toss with hot pasta, spread on sandwiches or crackers, dollop on grain bowls, or serve as a vegetable dip with crudites. Pairs with roasted vegetables, legumes, and grains.
Common Mistakes
Over-blend to avoid paste-like texture; stop once leafy bits are just incorporated.
Add water conservatively to avoid watery pesto; you can always add more but cannot remove it.
Substitutions
maintains creaminess
FAQ
Can I use roasted cashews instead of raw?
Yes, roasted cashews work and may blend more easily in standard blenders. The flavor will be slightly deeper and less neutral; expect minimal creaminess loss. Taste and adjust salt accordingly.
What if my pesto separates after a day or two?
Separation is normal as nuts settle. Stir well before using. If oil pools excessively, reduce added olive oil next time or blend in a touch more water to emulsify slightly.
How long can I keep this pesto at room temperature?
Keep at room temperature no longer than 2 hours due to fresh greens and garlic. Refrigerate immediately after making for food safety and to preserve color and flavor.