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Jan 262015


There’s absolutely nothing I love more than a good pesto, and I’m one of those people who piles it on thick! It’s just so green and flavoursome. These days, I make my own and love experimenting with different combinations, but it wasn’t always like that. Shop-bought pesto and a huge bowl of pasta is probably one of the quickest meals you can make for yourself, but the nasties and ‘how long has it been sitting there for?’ effect always kind of got to me.

Making fresh pesto sounds like a huge pain, but it’s really quick and simple, you can even store some for later! It’s fresh, zingy nutritious and energising- perfect!

Raw vegan cashew pesto

Prep Time: 5 minutes

Total Time: 6 minutes

Yield: About 3/4 cup


  • 1 cup of fresh basil leaves
  • 2 minced garlic cloves
  • 1 cup of cashew nuts
  • 2-3 tablespoons of nutritional/savoury yeast flakes (like these)
  • 2 tablespoons of fresh lemon juice
  • 1/2  to 3/4 cup of extra virgin olive oil

The Hows:

  1. Pour cashew nuts into a blender (this doesn’t have to be a crazy hi-tech blender, by the way. Mine is really old, but does the job!) Give them a quick whirr until the nuts are ground into small pieces
  2. Next, add the basil leaves, garlic, lemon juice, nutritional yeast flakes and pulse together with the cashew nuts.
  3. While the blender is still running, slowly pour the olive oil in with the other ingredients. Check the consistency every few seconds and stop adding the oil when the desired texture is achieved.
  4. Blend for a few more moments and it’s ready! Mix in with your favourite freshly-cooked pasta (love gluten-free linguine at the moment!) and serve. Beautiful!


Additional extras:

  • Use pine nuts or walnuts instead of cashew nuts.
  • Soak the cashew nuts in water overnight to make them easier to digest.
  • Use rocket (cilantro) instead of basil.
  • Add a few more favourite herbs in addition to the basil- oregano and/or parsley would work well.
  • Add parmesan for another cheese of your choice if you prefer it with dairy.
  • Add olives and sun-dried tomatoes to serve and garnish.

Have fun with this recipe- the key is to get it to the consistency and taste that you like. I absolutely love the taste of basil, so tend to add more basil and less nutritional yeast, for example.

Enjoy getting creative in the kitchen my lovely- buon appetito!

Love, Katie    xxx

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