Cashew Basil Pesto


Few ingredients are needed for a pesto, yet it always packs a punch and can transform any dish.  Add it pasta, spread on sandwiches, use as a pizza sauce, as a dip, stir through scrambled eggs, the uses of pesto are pretty much endless; anything goes.

I like to play around with my pesto recipes, using different nuts, seeds and herbs and this could be my favourite version one to date.  It’s pretty much a standard basil pesto recipe yet I used cashew nuts instead of pine nuts and kept it dairy free omitting the parmesan.

Basil is believed to have anti-bacterial and anti-inflammatory properties as well as a good source of anti-oxidants.  Due to the volatile oils contained in basil, it is best to add it to the end of cooking to retain its flavour and its beneficial qualities.


-large bunch of basil leaves (approx. 25g), washed

-1 garlic clove, peeled and roughly chopped

-juice of 1/2 a lemon

-1/4 cup of extra virgin olive oil

-3 Tbsp. raw cashew nuts

-salt & pepper to taste

How To Make

Place all ingredients in a small blender and blend until the desired consistency.  I prefer to leave mine with some texture from the cashew nuts but you can blend for longer for a smoother finish.

Store in an airtight container in the refrigerator for up to 4 days.



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