Basil and Cashew Pesto

Basil pesto recipe



  • 3 cups basil
  • 1/2 cup cashews
  • 1/4 cup olive, sunflower or rice bran oil.
  • Salt and pepper to taste


  • Wash the basil and dry with a clean tea towel to remove excess moisture
  • Place nuts in blender and blend until broken down to small pieces.
    Add the basil and oil and blend to combine
  • Add salt and pepper to taste

Serving suggestions

  • Use as a spread on toast for a late night snack
  • On top of your spaghetti bolognese
  • Stir through warm pasta
  • Serve with crackers and labneh


What’s your favourite way to enjoy pesto?


One thought on “Basil and Cashew Pesto

  1. Pingback: Our Top 3 Christmas Recipes | The Nutrition Guru and the Chef

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