This is our twist on a traditional pesto. Which is a blend of fresh basil, garlic, pine nuts, extra-virgin olive oil, and parmesan cheese. We've cut out the cheese and replaced the pine nuts with cashews (but if you totally love pine nuts you could switch them back in replace of the cashews).

The thing I love most about this recipe, is it's so easy to make and so versitile. It can be used on toast, as a dip, as a creamy pasta sauce, on top of grilled vegetables, on a pizza...the options are endless.

Let's get to it!


  •  2 cups basil leaves
  •  1/2 cup raw cashews
  •  2 garlic cloves
  •  1 tbsp freshly squeezed lemon juice
  •  1 tsp fine salt
  •  1/2 tsp pepper
  •  1/2 cup olive oil


  1.  Using a food processor blend together all ingredients excluding the olive oil.
  2.  While processing slowing add the olive oil until combined
  3.  Store in Fridge for up to 5 days.


Our Tip*** To make pesto pasta sauce, simply combine the pesto (as per above recipe) + 1/2 cup of coconut cream over heat.

Tried our basil pesto recipe? Let us know in the comments below!

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