Cashew Basil Pesto (My Mom's Recipe, Now My Family's Staple)

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A grainy, bright cashew basil pesto made with five real ingredients, no seed oil, no shortcuts. Toss it with pasta or use it the way I love it most, spread over salmon and baked until tender.

Quick Summary

• What it is: A grainy, vibrant cashew basil pesto made in minutes in a food processor.

• Why you'll love it: Five real ingredients, no seed oil, and it turns an ordinary salmon filet into the best one you've ever had.

• How to make it: Blend everything together, taste and adjust, then use it over pasta or marinated into salmon before baking.

Why I Love This Recipe

This recipe is my Mom's (did you see her name up top🩵) She made us pesto salmon growing up, and it quickly became my favorite way to eat it. Little did she know that by making her pesto from scratch, she was avoiding the seed oils hiding in most store bought versions. Between you and I, I don't think she was thinking about ingredient labels at the time. She just wanted to feed us something good.

Now it's a staple in my own home. I remember standing next to her in the kitchen, peeling the garlic clove and pushing the button on the food processor while she added everything in. That's the kind of memory I want my own kids to have, not just a recipe they can follow, but a moment they were part of.

This is what Mary's Generational Kitchen is all about. Sharing recipes that can be passed down to future generations isn't just about the food itself. It's about sharing the memories tied to it. By sharing this pesto with you, I'm sharing a piece of my own childhood. From my family to yours, I hope you create some beautiful memories of your own with it.

Ingredients

• 1 cup cashews (raw, roasted, and/or salted all work fine here)

• 1/4 cup olive oil — use a good quality extra virgin olive oil

• 1/2 to 1 whole lime — start with half and add more to taste

• About 2 cups fresh basil — fresh, packed loosely into the cup

• 1 tsp salt — adjust to taste, especially if your cashews are already salted

• 1 clove of garlic

• 2 Tbsp nutritional yeast or parmesan cheese (optional) — adds a savory, cheesy depth

  
  

Variations and Substitutions

No cashews on hand? Pine nuts or almonds work just as well. Use what you have. This pesto is forgiving, so don't stress over getting it exact.

Instructions

1. 
   

   Blend everything together. Add all ingredients to a food processor and blend until you get a grainy mixture, not a smooth paste.

   

2. Taste and adjust. Add more salt, lime, or oil as needed until it tastes right to you.

3. For pasta: Toss with warm, cooked pasta and serve.

4. For salmon (my favorite way): Spread the pesto generously over a salmon filet and let it marinate in the fridge for at least 2 hours, up to 24 hours.

   

   

5. Bake. Bake at 400°F for 20 minutes. This is, hands down, the best salmon you'll ever have.

Tips and Tricks

• Make a batch in bulk and freeze it in portions in a ziplock freezer bag. It's perfect for busy nights when you need dinner to come together fast.

• To defrost, place the frozen bag in cold water for about 10 minutes and it's ready to use.

• Taste as you go. The lime and salt amounts are flexible on purpose, so trust your own palate. When I'm using it as a fish marinade, I go heavier on the lime and salt. You do you.

Storage

Store leftover pesto in an airtight container in the fridge for up to 5 days. For longer storage, freeze in portions for up to 3 months.

FAQs

1. Can I use a blender instead of a food processor?

   A food processor works best for that grainy texture, but a blender can work if you scrape down the sides often and pulse rather than blend continuously.

2. Why is my pesto grainy instead of smooth?

   That's intentional. This pesto is meant to have texture, not the smooth consistency of a traditional basil pesto.

   
   

3. Do I need to toast the cashews first? No, raw or roasted both work well. Toasting is optional if you want a deeper, nuttier flavor.

   
   

4. Can I make this nut free? Sunflower seeds are a common substitute if you need a nut free version, though the flavor will be a bit different.

   
   

5. How long should I marinate the salmon? At least 2 hours for the flavor to soak in, but up to 24 hours if you want to prep ahead.

   
   

6. Can I use this pesto on anything besides pasta and salmon? Yes, it's great on roasted vegetables, spread on sandwiches, or as a dip.

   
   

7. Can I use dried basil?

   Not for pesto.

From my family to yours, I hope this pesto finds its way into your kitchen and becomes a memory of its own.