Memorial Day has come and gone, and that means summer is here. I intend to include many beach trips, hikes, outdoor reading sessions, and lots of time grilling. This basil cashew pesto is a pretty dope addition to all of my grilling staples. I tend to keep a jar of homemade pesto in the fridge to drizzle over roasted veggies and starches. Now that things are getting warmer, having this pesto on hand means super simple, healthy meals get thrown together in almost no time, straight off the grill.
I’m a huge fan of keeping a variety of different condiments on hand to keep things interesting. I love dipping, drizzling, and dunking. It makes eating more fun, and much tastier. Instead of eating dull grilled chicken breast, I get to glaze it with this basil cashew pesto. I even love brushing it over kebabs, or on topping it on a burger. And I use it as an excuse to eat as much caprese salad as possible.
A subtle twist on the classic
Traditionally, pesto is made with pine nuts, but I love using cashews for the milder taste and slight sweetness. I’ve found that it pairs better with a variety of flavors this way. Not only that, but I don’t snack on pine nuts. I do, however, love a handful of cashews from time to time. Using cashews means I’m not running out to buy a $10 bag of nuts whenever I want to make pesto. I just use what’s on hand.
I’ve tested this recipe out with and without dairy, and it works great both ways. I suggest adding some additional sea salt to the recipe if you omit the Parmesan cheese. Not a fan of cashews? Choose the nut or seed of your choice instead! I’ve used pistachios and even almonds with great success. However you make it, having this stuff in your fridge is going to be a game changer. Summer grilling isn’t going to be the same!