Easy vegan basil & cashew pesto

Pesto is so ridiculously simple to make yourself. It takes 2 mintues to prepare, it's more nutritious and tastes infinitely better than anything you can buy in a jar from the supermarket. This is my go-to pesto that I make regularly. Whilst traditional pesto is made with pine nuts I tend to use cashews as they are less expensive and I usually have them stocked in my pantry. Nutrional yeast lends that cheesy, parmesan flavour minus the dairy.


1 large bunch of basil (You need about 2½ firmly packed cups of basil leaves)

1 garlic clove, peeled

The juice of half a lemon

1/4 cup cashews

1/2 cup extra virgin olive oil

1 tsp nutritional yeast*

Sea salt & pepper, to taste

Makes approximately 1 cup of pesto

* You can purchase nutritional yeast from most Health Food Stores.


Place the basil leaves together with the remaining ingredients into a small food processor and blitz to combine. Taste for seasoning and add more salt & pepper, if necessary.

Keep stored in a sealed container in the fridge. Stir your pesto through your favourite pasta or zucchini noodles. I also love it mixed through cooked quinoa. You can thin it out with a little extra oil and turn it into a salad dressing too!

#vegan #dairyfree #vegetarian #wheatfree #eggfree #glutenfree #Refinedsugarfree


  • Facebook Social Icon
  • Instagram Social Icon