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RECIPE: Vegan Cashew Pesto

This recipe is a twist on the conventional pesto with pine nuts and cheese, but tastes equally satisfying!


  • 1 cup fresh basil leaves

  • 1/2 cup SaveAGram cashew nuts

  • 6 SaveAGram peppercorns (optional)

  • 2 cloves garlic, chopped

  • 1 tsp pine nuts (optional)

  • 1/4 cup olive oil


  1. Soak cashew nuts for 4 hours or even overnight

  2. Clean the basil and dry it so there’s no water

  3. Combine all the ingredients in a small blender and blend till smooth

  4. If consuming immediately or within a few days, store in an air tight jar. Pour a layer of olive oil on top to preserve longer.

  5. If keeping for a week or more then warm it in a pan for a few mins before consuming. (The colour may be less “fresh” - it will go from a light green to a darker green on warming.)

Enjoy this as a dip with pita/crackers, a spread on sandwiches or as a pasta sauce.


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