Cashew and Lemon Pesto

Servings: A lot!
Prep Time: 15 Minutes

August 1, 2016  •  By Seamus Mullen

It’s no secret that I’m a total nut for nuts. There aren’t any nuts that I don’t totally love and I’m always looking for new and unique ways to cook with nuts and create dishes that illustrate their diversity. I happen to have a serious thing for cashews in particular and the other day….

I was playing around in the kitchen the other day with Chef Neil, the Chef de Cuisine at Tertulia, and we came up with this really simple and delicious cashew pesto.

Cashew and lemon pesto on salad
Cashew and lemon pesto on vegetables or bread


  • 1 cup toasted cashews

  • 2 cloves garlic

  • 6 paper thin slices lemon, seeds removed

  • 1 dried guindilla chile or
    1 tsp red pepper flakes

  • 1 cup EVOO

  • 2 filets anchovy

  • ½ cup parsley leaves

  • Sea salt and pepper to taste


In a mortar and pestle combine all ingredients until they come together in a chunky paste.

Serve with grilled zucchini, eggplant or grilled onions, or thin it out with a little EVOO and vinegar to dress a salad of purslane and grilled vegetables with herbs.