Source: Acouplecooks.com

Overnight Oats with Apple and Cinnamon Taste

These overnight oats with apple and cinnamon are a tasty, whole-grain option for a healthy breakfast! This simple prep-ahead recipe brings together sweet-tart apples, aromatic cinnamon, and chewy oats for an excellent morning dish.

I’ve been preparing overnight oats for a long time, but this apple cinnamon variation has swiftly become a favorite in my household! The sweet-tart apple pieces contribute wonderful texture, and the cinnamon elevates the warm flavors. My son instantly requested I prepare another batch!

When I envision the perfect healthy breakfast that can be made ahead, these apple cinnamon overnight oats fulfill every requirement. I appreciate that this recipe serves two, making it ideal for pairs or for preparing meals the night before (plus, it’s simple to double).

Advice for the ideal apple cinnamon overnight oats

Through recipe trials, I’ve found a few essential tips that make these apple cinnamon overnight oats utterly delightful:

– Select the appropriate apple type. I prefer crisp, tart apples such as Pink Lady, Honeycrisp, or Granny Smith because they maintain their texture throughout the night without turning mushy. If you know me, you’ll realize I’m a big fan of Pink Lady: it’s my top pick here!

– Don’t omit the chia seeds. That half tablespoon may seem minimal, but chia seeds are vital for holding everything together and achieving a creamy consistency (without being overly gooey — which is my pet peeve!).

– Allow them to soak for the full time (or skip it!). These easy overnight oats are technically ready after 2 hours: I actually find them tasty right away! However, they are meant to rest in the fridge overnight, allowing the flavors to combine even more.

Highlight ingredient: rolled oats

Much like in my favorite oatmeal recipe, I always utilize old-fashioned rolled oats for my overnight oats. They deliver the ideal texture: creamy and soft without turning mushy. Quick oats can become too mushy, although they can be used in a pinch.

Nonetheless, steel-cut oats should not be used! Steel-cut oats simply don’t soften adequately overnight: they retain the rigidity of uncooked rice grains even after soaking overnight (trust me, I’ve experienced it!).

Innovative serving suggestions and toppings

One thing I love about these apple cinnamon overnight oats is their adaptability for toppings and serving styles:

– Chopped pecans or walnuts for added crunch
– More fresh apple pieces diced
– A dollop of maple-sweetened Greek yogurt for extra protein
– A scoop of almond or peanut butter
– Hemp seeds or more chia seeds
– Chopped almonds or your preferred nuts

Storage and meal prep guidelines

Store in wide-mouth mason jars or glass containers with secure lids. Alternatively, you can keep the oats in one large container (which I’ve found to be preferable for preparing multiple servings simultaneously). Refrigerate for up to 2 days; they begin to acquire a gooey texture after 3 days.

I like to make 4-6 servings on a Sunday night, providing us with breakfast for the first few days of the week. The recipe easily doubles or triples, and having them ready to take out from the fridge makes busy mornings far more manageable.

A note on serving temperature

While overnight oats are meant to be enjoyed cold, you can heat them if you choose. Microwave for 30-60 seconds, stirring halfway through.

However, I’ve discovered that the cold version truly showcases the flavors of apple and cinnamon! It’s a taste you’ll need to explore. (Honestly, Alex is still getting accustomed to it!)

Dietary information

This recipe for apple cinnamon overnight oats is vegetarian and naturally gluten-free (when using certified gluten-free oats). It becomes vegan if made with plant-based milk and is also naturally dairy-free, nut-free, and refined sugar-free.

Apple Cinnamon Overnight Oats

These overnight oats with apple and cinnamon are a tasty, whole-grain option for a healthy breakfast! This simple prep-ahead recipe brings together sweet-tart apples, aromatic cinnamon, and chewy oats for an excellent morning dish.

Author: Sonja Overhiser
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Yield: 2 servings
Category: Breakfast
Method: No Cook
Cuisine: Breakfast
Diet: Vegan

Ingredients:

– 1 cup rolled Old Fashioned oats (do not use steel cut or quick cooking)
– 1 cup milk of choice (2%, oat or almond milk)
– 3 tablespoons pure maple syrup
– 1 teaspoon vanilla extract
– ½ tablespoon chia seeds
– ¾ cup chopped crisp tart apple (like Pink Lady)
– ¾ teaspoon cinnamon
– ¼ teaspoon salt, optional
– Chopped pecans, for garnish (optional)

Instructions:

1. In a glass container with a lid, combine the oats, milk, maple syrup, vanilla, chia seeds, apple, cinnamon, and salt, stirring well to mix. (If desired, you can divide the mixture into two half-pint jars.

Steps to Create a Classic Gin Gimlet Beverage

Alex & Sonja Overhiser: The Culinary Pair Behind A Couple Cooks

Introducing Alex and Sonja Overhiser, the energetic duo who have transformed their love for cooking into a flourishing online venture. As the creators of two renowned cookbooks and the founders of the well-known site A Couple Cooks, Alex and Sonja have been motivating home chefs since 2010 with their straightforward, seasonal meals and passion for the culinary world.

The adventure of A Couple Cooks commenced when Alex and Sonja chose to share their kitchen exploits with others. What began as a personal blog has evolved into an extensive resource for anyone wanting to enhance their culinary skills or seek inspiration for their next dish. The website now features thousands of original recipes, each thoughtfully designed by the couple themselves.

A significant factor that distinguishes A Couple Cooks is the couple’s dedication to simplicity and seasonality. Alex and Sonja hold the belief that cooking ought to be approachable and fun, rather than intimidating or overly complex. Their recipes are crafted to be straightforward, utilizing fresh, seasonal ingredients that accentuate the inherent flavors of each meal.

In addition to recipes, A Couple Cooks provides a plethora of cooking tips and meal planning suggestions, establishing it as a prime resource for busy parents and anyone wishing to optimize their time in the kitchen. Alex and Sonja’s pragmatic advice and inventive solutions assist readers in managing the hurdles of meal preparation, whether they are cooking for family or hosting a gathering.

Alongside their digital platform, Alex and Sonja have penned two cookbooks that further highlight their culinary knowledge and passion for food. These books are packed with delectable recipes and stunning photography, embodying their cooking philosophy and offering readers concrete resources to elevate their culinary skills.

As a real-life couple who cooks side by side, Alex and Sonja offer a distinct viewpoint in the realm of food blogging. Their partnership is apparent in every facet of A Couple Cooks, from the dishes they develop to the images they capture. Their mutual passion for cooking and commitment to their craft is evident, and it’s this genuineness that connects with their audience.

Currently, A Couple Cooks remains a cherished resource for food lovers worldwide. Whether you’re an experienced chef or a novice in the kitchen, Alex and Sonja’s welcoming approach and flavorful recipes provide something for everyone. With their assistance, cooking transforms from a mere necessity into a delightful and enriching experience.

Easy and Fast Tuna Wrap Recipe

**Create the Ideal Tuna Wrap with Creamy Tuna Salad and Crisp Fresh Vegetables**

Tuna is often underestimated, but it’s a significant win for me! An affordable protein that needs no cooking and can last in the pantry for years? Count me in. This tuna wrap recipe offers a delightful and delicious method to refresh your healthy lunch routine: no cooking necessary.

I appreciate how it elevates simple canned tuna into a dish that feels nearly gourmet. I’ve experimented with various versions of this idea, and this recipe consistently excels in three essential areas: taste, texture, and ease. In contrast to my Mediterranean tuna salad, which can be overly moist for wraps, this version achieves the ideal creaminess without causing the wrap to become soggy!

**The Ideal Tuna Salad Base**

Everyone makes a tuna wrap differently. This version is a twist on my traditional tuna salad filling, complemented with crunchy vegetables and rolled into a wrap. I prefer white meat tuna due to its cleaner flavor and firmer texture that stands up well inside wraps. Here’s my method for creating layers of flavor:

– **Texture components:** Finely chopped celery provides necessary crunch, while green onions introduce a gentle bite that’s less intense than regular onions. The dill pickles add both texture and that crucial tang that lifts the entire blend.
– **Flavor enhancers:** I mix mayonnaise with Dijon mustard rather than using mayo exclusively. The mustard brings complexity and keeps the salad from tasting bland. Dried dill contributes a pickle-like flavor and an herbal touch.
– **The hidden ingredient:** My secret is a tablespoon of Parmesan cheese! It may seem minor, but it’s what distinguishes this tuna salad.

**Advice for Purchasing Canned Tuna**

Canned tuna has developed a bit of a negative reputation over the years, but it has numerous benefits as a healthy fish! Here are some key points to consider while shopping for tuna:

– **Choose light tuna sourced by pole and line fishing**, which is the most environmentally friendly option. Light tuna from skipjack has the lowest mercury levels among all tuna varieties.
– **Opt for BPA-free cans.** Look for cans that state they are BPA free. Alternatively, some tuna is now available in BPA-free pouches.
– **Oil packed or water packed both work.** Some canned tuna comes packed in oil, while others are packed in water. Either is fine, but be sure to drain the can prior to use.

**Perfecting the Wrap Technique**

The distinction between a good tuna wrap and an exceptional one often hinges on assembly technique. I’ve encountered many soggy mistakes and learned through experience that a specific method yields the best results:

– **Always utilize 10-inch burrito-sized tortillas:** Smaller wraps lack enough surface area to hold the filling properly, making them much harder to roll.
– **Layer wisely:** Start with lettuce as the base layer—this creates a moisture barrier. Next, add the cabbage and pepper strips, then top with the tuna salad. This layering helps prevent the wet ingredients from contacting the tortilla directly.
– **Employ the burrito rolling technique:** Use the folding method typical of burritos: first, fold in the sides, then roll tightly from the bottom. Don’t overstuff—it’s better to use a bit less filling and have a wrap that remains intact.

**Innovative Variations and Alternatives**

There are endless ways to customize this tuna wrap recipe! Use your preferred tuna salad recipe or incorporate different vegetables into the mix. Here are a few additional suggestions:

**Storage and Preparation Advice**

Another critical aspect of tuna wraps is how to store them. Here are the key points:

– **Tuna wraps can make the tortillas soggy over time.** For this reason, I suggest preparing them no more than 8 hours in advance.
– **Wrap the tuna wrap in parchment paper or wax paper for storage.** Avoid storing the wraps in plastic: this retains moisture and results in sogginess.
– **Alternatively, refrigerate each component separately and assemble just before serving.** Prepare the tuna salad and chop the vegetables, then keep them in separate containers. Roll up the tortilla when you’re ready to eat. This method is perfect for office lunches! However, it should also be effective if you make the wrap in the morning and store it in parchment paper.

**Common Questions**

– **Why does my wrap become soggy?** Excess moisture from ingredients or improper storage often causes sogginess. Always drain the tuna well, dry the vegetables, and use paper for wrapping instead of plastic.
– **Can I prepare tuna wraps in advance?** Yes, but with some caveats. Wrapped properly in parchment paper, they will maintain freshness for up to 8 hours in the fridge. For longer storage, prepare components separately and assemble when ready to enjoy.
– **What’s the best type of tortilla to use?** I recommend 10-inch flour tortillas for optimal flavor and flexibility. Whole grain or grain-free options are also good choices, but avoid smaller tortillas—they’re too challenging to handle.

Easy Succotash Recipe

Alex & Sonja: The Culinary Pair Behind A Couple Cooks

Alex and Sonja Overhiser form the dynamic partnership behind the renowned food blog, A Couple Cooks. As the authors of two celebrated cookbooks and busy parents, they have successfully established a unique place in the culinary landscape by sharing their enthusiasm for straightforward, seasonal cooking. Their adventure commenced in 2010 when they launched their website to express their love for cooking and to motivate others to experience the joy of meal preparation.

The couple’s cooking philosophy is founded on simplicity and seasonality, emphasizing fresh produce and easy-to-follow recipes that cater to all. Over time, they have created thousands of original recipes, each carefully crafted and tested in their home kitchen. Their recipes are not just tasty but also approachable, making them ideal for both beginner cooks and experienced chefs.

Besides recipes, Alex and Sonja provide a wealth of cooking advice and meal planning strategies, assisting their audience in navigating the frequently overwhelming realm of home cooking. Their content is adorned with stunning photography, all taken by the couple themselves, which adds a personal flair to their creations.

As parents, Alex and Sonja are aware of the difficulties in cooking for a family and have designed many of their recipes to be child-friendly. They value the significance of getting children involved in the cooking process, both as a method to impart essential life skills and to nurture a passion for healthy eating.

Through A Couple Cooks, Alex and Sonja have fostered a community of food lovers who align with their principles of simplicity, sustainability, and joy in the kitchen. Their efforts continue to motivate countless individuals to appreciate the craft of cooking and to relish the experience of creating meals that nourish both body and spirit.

Cabbage and Apple Slaw

This zesty apple slaw recipe merges crunchy apples, cabbage, and carrots with a luscious poppy seed dressing for the ultimate effortless side dish. It’s prepped in just 20 minutes and is perfect for picnics, barbecues, and family gatherings throughout the year!

There’s something enchanting about the initial sweet-tart crunch of a well-proportioned slaw. The first occasion I prepared this dish, Alex took a bite and instantly adored it, and my children even asked for seconds!

This apple slaw recipe elevates regular cabbage into something remarkable by combining it with sweet-tart apples and a creamy poppy seed dressing that binds all the flavors. It’s a slaw twist that’s distinct in taste yet simple enough that you’ll want to make it repeatedly all season long. It’s the ideal autumn side dish but is also suitable for summer picnics!

Why this apple slaw excels

Classic coleslaw can sometimes come off as bland or one-note, but incorporating apples introduces natural sweetness and layers of flavor! The crispness also lends a delightful crunch. Personally, I adore a nice poppy seed dressing, which contributes even more texture from the seeds.

I’ve experimented with this recipe numerous times, using different apple types and dressing variations. For me, the trick is picking the right apple—you need something crunchy and tangy to complement the creamy dressing.

5-star reader feedback

“This is significantly better than traditional coleslaw! It’s a fantastic idea to incorporate apples with much more flavor.” -Sabrina

Selecting the best apples for slaw

The type of apple you select can determine the success of this dish. I always opt for firm, crunchy apples with an appealing balance of sweet and tart flavors. Here are my top picks:

– Pink Lady (my all-time favorite): These apples offer the perfect sweet-tart harmony and remain crisp even after sitting in dressing for hours. If you know me, you’ll recognize my affection for Pink Ladies!
– Honeycrisp: Renowned for their crunchiness, these apples provide excellent textural diversity. They’re slightly sweeter than Pink Lady.
– Granny Smith: If you enjoy a more tart taste, these classic green apples never let you down.
– Jonagold or Jonathan: These varieties are also sweet-tart and hold their texture well in salads (we often pick them when apple-picking).
– Fuji: Sweeter than the rest, Fujis are perfect if you prefer a softer apple taste.

Pro Tip: No matter which variety you choose, ensure the apples are firm when touched and devoid of soft spots. I slice my apples just before mixing to avert browning and keep them crisp.

Advice for using cabbage vs coleslaw mix

This recipe incorporates both green cabbage and red cabbage. I enjoy adding red cabbage for visual appeal, but it’s not essential for flavor.

– Omit the red cabbage if you like. It adds a nice color but you can substitute with green cabbage if that’s your preference. Utilizing leftovers of two cabbages can be challenging.
– To expedite the recipe, utilize pre-packaged coleslaw. Purchase a 14 or 16-ounce bag and measure out 6 cups of the mix (to cover the quantities of cabbage and carrots).

Serving suggestions for apple slaw

This apple slaw is the perfect accompaniment for any protein or main dish. Given its apple component, it feels fitting for fall, yet it’s enjoyable year-round! It shines in summer at potlucks and gatherings.

Dietary information

This apple slaw is vegetarian, dairy-free, and gluten-free. To make it vegan, substitute vegan mayonnaise or cashew cream for the mayo.

Apple Slaw Recipe

Ingredients:
– 4 cups shredded green cabbage
– 1 cup shredded red cabbage
– 2 tart apples, thinly sliced
– 1 cup carrots, shredded (2 medium carrots)
– 2 green onions, thinly sliced
– ½ teaspoon kosher salt, divided
– 2 tablespoons apple cider vinegar
– 1 teaspoon Dijon mustard
– 2 tablespoons granulated sugar (or honey)
– ½ cup mayonnaise*
– 1 tablespoon poppy seeds

Instructions:
1. Shred the cabbage, thinly slice the apples, shred the carrots, and thinly slice the green onions. Combine them in a large bowl, sprinkle with ¼ teaspoon kosher salt, and mix well.
2. In a medium bowl, whisk together the apple cider vinegar, Dijon mustard, granulated sugar, mayonnaise, poppy seeds, and ¼ teaspoon salt until blended smoothly. Drizzle the dressing over the vegetables and mix to combine. Keeps up to 4 days in the refrigerator.

A few more apple recipes you’ll cherish

This apple slaw is a delightful savory apple dish that makes a big impression at the dinner table! Here are some additional apple recipes we adore.

How to Make Overnight Oats

**The Ultimate Overnight Oats Recipe: Tips and Updates**

When creating the perfect overnight oats, selecting the appropriate type of oats is essential. Rolled oats are the favored option for this recipe, as they deliver the ideal texture and a creamy consistency. In contrast to steel-cut oats, which retain too much firmness even after soaking, rolled oats become perfectly soft overnight.

**Recipe Update: September 2025**

In our ongoing effort to improve the overnight oats experience, we’ve introduced an optional ingredient: chia seeds. This enhancement follows thorough testing with our well-loved tiramisu and carrot cake overnight oats recipes. Chia seeds not only increase the nutritional benefits but also contribute a pleasant texture to the mixture.

**Storage and Serving Suggestions**

For the best flavor and texture, savor your overnight oats the following day after making them. Nevertheless, they can be kept for up to 2 to 3 days. Keep in mind that the texture may become stickier as time passes. This oatmeal is intended to be enjoyed cold, directly from the fridge, offering a convenient and refreshing breakfast choice.

Pumpkin-Flavored Oatmeal Muffins

These nutritious pumpkin oatmeal muffins are blended for a quick snack or breakfast! Featuring pumpkin puree, Greek yogurt, and hearty oats, they are naturally sweetened and filled with whole grains and protein.

Here’s an enjoyable new favorite recipe that originated from a simple request by family members: pumpkin oatmeal muffins! Recently, my aunt Cheryl inquired if I had a pumpkin oatmeal muffin recipe available on this site. I didn’t, so we collaborated to develop this recipe, merging aspects from my well-loved healthy banana muffins and healthy oatmeal muffins.

All ingredients are tossed right into the blender, and there’s no all-purpose flour involved: making them naturally gluten-free as well. This is the only muffin type I consume nowadays (the same goes for Aunt Cheryl). Everyone in my family enjoys these: in fact, we have to restrict each person to just one per day to avoid them disappearing too quickly!

Reasons to adore these muffins

These pumpkin oatmeal muffins are naturally sweetened with maple syrup, rich in protein from Greek yogurt, and brimming with fiber from old-fashioned oats. The fantastic part is that no all-purpose flour is used: the blender turns the oats into oat flour.

Using the blender method means they can be prepared in minutes without the need for mixing bowls, and the texture turns out moist and soft. They are satisfying enough for breakfast when spread with almond or peanut butter, and ideal for afternoon snacking. I add one to my daughter’s lunch box every day!

Highlighted ingredients

This recipe maintains simplicity using wholesome ingredients that work in harmony. Here’s what makes each item noteworthy:

– Rolled oats: Old-fashioned oats lend these muffins their robust texture and sustenance. Quick oats can work in a pinch too.
– Pumpkin puree: Opt for canned pumpkin puree (avoid pumpkin pie filling). It contributes moisture and a touch of orange hue.
– Greek yogurt: This is the key to moist muffins! Greek yogurt provides protein while maintaining tenderness. Choose plain, full-fat Greek yogurt for optimal results.
– Maple syrup: Pure maple syrup offers natural sweetness. I always use containers labeled “Grade A: Dark color and robust flavor,” which delivers the richest taste.
– Pumpkin pie spice: This blend often contains cinnamon, nutmeg, ginger, and allspice. You may use store-bought or create your own pumpkin pie spice.
– Neutral oil: Sunflower, vegetable, or grapeseed oil keeps the muffins moist without clashing with other flavors. I have begun using “mild flavor” olive oil for baking, as it is slightly healthier.

Some yogurt alternatives

I tried this recipe without yogurt, and the batter turned out too thick. Adding the yogurt lightened the texture, making it moist and airy. For a dairy-free option, use vegan coconut yogurt.

If you lack Greek yogurt but have another variety, plain or even vanilla yogurt could work.

Suggestions for pumpkin oatmeal muffins

Blender muffins are nearly foolproof, but here are my essential tips for consistent success every time:

– Avoid under-blending or over-blending. I use a high-speed blender, and a smooth batter comes together quickly. I’ve made these with family using less powerful blenders, which takes longer: just ensure the batter is smooth.
– Generously fill those cups. I prefer to fill the muffin cups nearly to the top for taller, bakery-style muffins. This recipe yields 12 muffins.
– Check doneness with care. A toothpick should emerge with only a few moist crumbs attached. If it comes out completely clean, they could be overbaked.
– Allow to cool completely before tasting. Let them reach room temperature before sampling. If tasted while warm, the pumpkin spice flavor may not be as prominent.

Storage and make-ahead tips

One of the greatest features of these muffins is their longevity. Store them in an airtight container for up to 5 days. However, I typically keep them in the refrigerator, where they last up to 10 days.

You can also freeze the muffins for up to 3 months. Thaw them overnight in the fridge or heat them in the microwave directly from frozen.

A few variations and mix-ins

While this recipe is delightful as it is, there are numerous fun variations to explore! Many pumpkin muffin recipes incorporate chocolate chips, which would be tasty here but don’t quite fit the “healthy snack” goal I aimed for. Here are some ideas:

– Incorporate mix-ins: Add chopped pecans, walnuts, or dried cranberries for enhanced texture and flavor.
– Alter the spices: Use a chai spice blend instead of pumpkin pie spice.
– Vegan option: Substitute eggs with flax eggs and opt for non-dairy yogurt. (I haven’t tested this, so please let me know if you try it in the comments!)
– Sweetener alternatives: Swap maple syrup for honey or agave syrup.

Dietary notes

These

Easy Oatmeal Squares with Only 4 Components

**The Delightful Art of Maple Syrup and Honey in No-Bake Bars**

Maple syrup and honey are two cherished natural sweeteners, both possessing distinct traits that can elevate the taste and feel of culinary delights. While maple syrup is frequently a preferred option for its deep, caramel-like essence, honey’s unique flavor and adhesive texture render it perfect for particular recipes, like no-bake bars.

**Maple Syrup vs. Honey: A Sugary Comparison**

Maple syrup is extracted from the sap of sugar maple trees, delivering a rich flavor spectrum that varies from light and gentle to dark and intense, depending on its grade. Its more fluid consistency in comparison to honey makes it less adhesive, which can influence the binding qualities in recipes.

On the flip side, honey is created by bees and varies in flavor depending on the flowers they visit. Its dense, syrupy texture offers exceptional binding properties, making it ideal for no-bake bars where texture and unity are essential.

**Vegan Substitutes and Texture Adjustments**

For those in search of a vegan substitute for honey, agave syrup stands out as a common alternative. It replicates honey’s stickiness more effectively than maple syrup, ensuring that oat mixtures remain cohesive without sacrificing texture.

Nut butters also significantly impact the texture of no-bake bars. For example, almond butter adds a more textured feel compared to creamier choices like peanut butter. Trying out different nut butters can result in a range of textures and tastes, permitting personalization according to individual preferences.

**Creating the Ideal No-Bake Bar**

Making no-bake bars is a simple endeavor that doesn’t call for baking powder, baking soda, or all-purpose flour. By blending oats, a sweetener such as honey or agave syrup, and a preferred nut butter, you can create a scrumptious, fool-proof snack. The lack of baking ensures these bars keep their natural flavors and textures, making them a nourishing delight.

In summary, whether you favor the intense taste of maple syrup or the syrupy sweetness of honey, grasping the characteristics of these sweeteners can enrich your no-bake bar endeavors. With the perfect blend of ingredients, you can relish a versatile and fulfilling snack crafted to your liking.

How to Perfectly Boil Broccoli

Alex & Sonja: The Culinary Pair Behind A Couple Cooks

Alex and Sonja Overhiser form the energetic pair behind the well-known culinary site, A Couple Cooks. As creators of two successful cookbooks, they have made a notable mark in the realm of home cooking by conveying their enthusiasm for straightforward, seasonal recipes. Their adventure commenced in 2010 when they introduced their website with the intention of spreading the joy of cooking to a broader audience.

The couple’s philosophy regarding cooking is anchored in the belief that preparing meals should be a fun and accessible activity for all. They aim to craft recipes that are not just flavorful but also simple to follow, making them ideal for busy individuals and families. Their website boasts thousands of unique recipes, all carefully composed and photographed by Alex and Sonja themselves. Each recipe undergoes testing in their personal kitchen, often with assistance from their children, ensuring that every dish is family-friendly and reliable.

Beyond recipes, A Couple Cooks provides a wealth of cooking advice and meal planning inspiration. Alex and Sonja recognize the difficulties of juggling a hectic lifestyle while aiming to eat well, and they offer practical solutions to support their readers in achieving this balance. Whether it’s tips on how to effectively organize weekly meals or advice on maximizing seasonal ingredients, their insights are priceless for both novice and seasoned cooks.

The triumph of A Couple Cooks stems from Alex and Sonja’s authentic passion for cooking and their dedication to sharing that enthusiasm with others. Their recipes embody their culinary journey, brimming with creativity, experimentation, and a profound respect for the craft of cooking. As a real-life couple who prepares meals together, they offer a distinct viewpoint, encouraging others to discover the joys of cooking as a communal experience.

Through their website, cookbooks, and engaging content, Alex and Sonja Overhiser persist in motivating countless individuals to cherish the joys of cooking. Their commitment to crafting simple, seasonal recipes has not only enhanced their own lives but has also impacted the lives of many who have found delight in cooking through A Couple Cooks.

Fast and Simple 5-Minute Cashew Basil Pesto Recipe

This basil cashew pesto is vibrant green and bursting with flavor! It tastes just like the traditional version and is more economical.

What could surpass a flavorful, creamy, garlicky basil pesto? With easy access to a lush basil plant in my garden, I enjoy creating large batches, although I don’t always adhere to the classic recipe. But is it possible to make pesto with cashews?

A conventional basil pesto utilizes pine nuts, which can be pricey. Cashews are a pantry staple in my home, so the thought of creating pesto with cashews occurred spontaneously. It turns out to be delicious and resembles the traditional basil pesto!

Ingredients in Cashew Pesto

Pesto is a sauce that hails from Italy. The most renowned version of pesto is basil pesto or pesto alla genovese, originating from the city of Genoa. However, the term derives from the Italian word “pounded,” so it can refer to any type of pounded sauce.

You’ve likely encountered various adaptations before, such as red pepper pesto, kale pesto, and more. The typical ingredients in basil pesto are:

– Fresh basil leaves
– Parmesan cheese
– Nuts
– Garlic
– Olive oil
– Salt

A traditional pesto utilizes pine nuts, but this cashew pesto recipe replaces those with cashews. Pine nuts have a unique flavor and can be harder to find in the US, not to mention pricier. Cashews serve as a fantastic alternative: they contribute a creamy texture and create a wonderfully satisfying basil pesto!

My cashew pesto also includes fresh lemon juice! Including a squeeze of lemon enhances the flavor. You can leave this out if you prefer, but I appreciate the depth it adds and it helps maintain the green color.

Make it Vegan

If you primarily follow a plant-based diet and are looking for a vegan variation of cashew pesto, I’ve got you covered! Check out my recipe for vegan cashew pesto.

How to Make Cashew Pesto

To prepare cashew pesto, you’ll require a food processor, blender, or mortar and pestle. Traditionally, pesto is made using a mortar and pestle, but many kitchens now lack one.

A food processor simplifies the process. Using a blender depends on the size and power of your appliance to achieve a smooth blend. (In this case, a smaller, stronger blender is preferable.) You’ll yield approximately 1 cup of sauce. Here’s how to prepare basil pesto:

1. In a dry skillet, toast the cashews for a few minutes, stirring constantly, until fragrant. (This enhances the nutty flavor of the cashews.)
2. In the bowl of a food processor, add the cashews, Parmesan cheese, and garlic, then process until finely chopped.
3. Add the fresh basil leaves, lemon juice, and salt. With the food processor running, drizzle in the olive oil until a creamy sauce forms.

You can store the cashew pesto for 1 week in the refrigerator and for several months in the freezer.

How to Freeze Pesto

If you won’t consume all your cashew pesto within a week, you can conveniently freeze it for later use! This is also an excellent method to utilize excess basil if you have a large basil plant. At the end of the growing season, I prepare a bunch of pesto and freeze it. This way, I can savor the flavor of fresh basil during winter!

A simple way to freeze pesto is in ice cube trays. Pour the cashew pesto into the individual squares of an ice cube tray and freeze. Once solid (after a few hours), remove the cubes and store them in a sealed freezer-safe container.

To thaw the pesto, take a cube from the freezer and place it in a container. Allow it to sit at room temperature or in the refrigerator until fully thawed.

A Note on Growing Basil

Do you cultivate your own basil? If you don’t, I highly suggest it! All you need is a sunny windowsill to plant it in a pot. Alternatively, if you have garden space, you can plant it in full sunlight! Just remember to water and harvest it regularly. A pot of fresh basil will transform your summer cooking!

Using Basil Cashew Pesto

If you’re here, it’s likely you already have some excellent ideas on utilizing cashew pesto! But if you’re seeking more inspiration, here are some of my favorites:

Dietary Notes

This cashew pesto recipe is vegetarian and gluten-free.

Cashew Pesto with Basil

Can you create pesto using cashews? Absolutely. This basil cashew pesto is vivid green and full of flavor. It tastes just like the classic!

Author: Sonja Overhiser
Prep Time: 5 minutes
Cook Time: 0