Vegan Pesto

This is delicious served the traditional way on pasta but try it spooned over grilled or steamed vegetables.


125g gram cashew nuts

100g fresh basil, including stalks

1 clove of garlic, crushed

3 tablespoons nutritional yeast

100 ml avocado oil

25 ml extra virgin olive oil

Sea salt and freshly ground black pepper


Place the cashew nuts in a heat proof bowl and cover with water from a recent boiled kettle.

Leave for one hour, drain and allow to cool.

Put the cashews, basil, garlic, avocado oil and nutritional yeast in a food processor and pulse to a course paste.

Then, with the motor running, pour in the olive oil.

Taste before seasoning with salt and pepper.

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