Pesto Cashew Aioli Recipe

Cooking Directions

• STEP 1.Soak the cashews in water for at least 4 hours or overnight. Drain and rinse.
• STEP 2.In a blender or food processor, combine the soaked cashews, basil pesto, garlic, lemon juice, and olive oil. Blend until smooth and creamy.
• STEP 3.Taste and adjust the seasoning with salt and pepper, if needed.
• STEP 4.Transfer the aioli to a jar or container and refrigerate for at least 1 hour to allow the flavors to meld together.
• STEP 5.Serve the pesto cashew aioli as a dip, spread, or dressing. It can be stored in the refrigerator for up to 1 week.

Cooking Tips

• For a thinner consistency, add a little water or more olive oil while blending.
• You can make your own basil pesto or use store-bought for convenience.
• Feel free to customize the aioli by adding other herbs or spices like parsley, cilantro, or red pepper flakes.

Storage and Serving

• Store the pesto cashew aioli in an airtight container in the refrigerator.
• Serve it chilled or at room temperature.
• Use it as a dip for vegetables, crackers, or breadsticks.
• Spread it on sandwiches, burgers, or wraps for added flavor.
• Drizzle it over roasted vegetables or grilled meats for a tasty finishing touch.